How To make Country Pate
1 1/2 lb Boneless pork, ground fine
-twice 1 lb Boneless veal, ground fine
-twice 3/4 c Dry white wine
2 tb Brandy
2 tb Oil
Salt Freshly ground black pepper 2 lg Onions, sliced thin
2 sm Cloves garlic, halved
1 lb Fresh pork fatback, sliced
-thin 1 Cornichon pickle for garnish
Servings: Makes about 3 lbs From: Sallie Krebs DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw.) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life
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How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate!
I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers
150 g butter
1 clove of garlic
1 bay leaf
2 small shallots
4 springs of thyme
50 ml brandy
1 pinch of nutmeg
Salt and black pepper
50 g butter for topping
Toasted bread for serving
How to Make Chicken Liver Pate | Recipe | Food & Wine
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack.
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INGREDIENTS:
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted baguette slices, for serving
FIND THE FULL RECIPE HERE:
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How to Make Pâté de Campagne - Country Style Pâté - Pate de Campagne - Terrine de Campagne
Learn how to make this French country-style pâté de Campagne (terrine de campagne) made of duck and pork that is very easy to make, but requires a bit of patience. Charcuterie terrine as it's best!
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Pâté de Campagne ingredients: 0:27
Pâté de Campagne method: 0:55
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How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School
With the right recipe, chicken liver pâté shouldn't be intimidating at all.
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Country Pate | EASY TO LEARN | QUICK RECIPES
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Pâté de Campagne (Country Pâté)
Funny motivational speaker Vinny Verelli makes a Country Pâté.
Complete recipe on blog at:
When I told some friends I was going to make Pâté for Thanksgiving they made a face. Not because it was non traditional, but because they thought that pâté was made from liver. Sure many terrines are made from a variety of livers but not ALL pâtés have liver in them.
The pâté here is void of any liver and is filled with different cuts of meat and held together with bacon.
And by the way, the pâté was an appetizer, we still had turkey with all the traditional trimmings.
posted by humorous motivational speaker Vinny Verelli