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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Patés | The French Chef Season 1 | Julia Child
Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold the pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.
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Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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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
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Pâté recipe! Best way to be French and perfect
Here is the recipe you need to make French friends! Pâté de campagne is just delicious and so easy to make. You just need a baguette, and me to tell you how to cook it. See! Easy!
Seriously, this is my grand mother's recipe, and everybody that has tasted it can't think about anything than eating it again.
Oh oui!
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Bon appétit les amis!
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 Pâté (Pâté de Campagne) | Cooking The French Laundry
Country Pâté (Pâté de Campagne). One of the first things that I ever learned while I was working at Bouchon in Beverly Hills. One of the chefs asked if I wanted to stay a little longer after work to help with the Pâté. Boy let me tell you whut. This was the most amazing thing that I have ever done. Taking something that is almost a soup (bad description) and turning it into a lovely meat log, so full of spice and everything nice. After I was shown how to make it I was judged by the Head Chef and then I was put in charge of making the Pâté from then on (until I left). This recipe is a close one to me and I always love to make it and have people try it for the first time and are blown away at how amazing it is.
Served with some mustard, pickles and toast and I am set.
If you ever have the opportunity to make a Pâté or at least try it, do not hesitate.
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Pate Farce
250 grams fat back, diced
375 grams veal chuck, diced
500 grams chicken livers, diced
2 egg yolks
85 grams brandy
250 grams bread, no crust
250 grams whole milk
26 grams salt
6 grams thyme
5 bay leaves
6 grams nutmeg
6 grams black pepper
1 gram pink salt