How To make French Pate
2 lb Veal, shoulder, cubed
1 lb Pork, shoulder, cubed
1 lb Chicken, livers
2 ea Duck, breasts, cut in
strips, chicken breasts :
may be substituted 2 c Wine, white
6 ea Bay leaves
1 ts Rosemary
1 ts Thyme
1/4 lb Fatback, thinly sliced
3/4 lb Fatback, cubed
Salt (to taste) Pepper (to taste) 1 tb Allspice
2 ts Thyme
1/3 c Flour
2 lg Eggs
2 oz Brandy
Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans
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Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks
Quit loafing around! This Million-Dollar Country Pâté recipe is made with pretty basic stuff, but the results are solid freaking gold: chfstps.co/29PYUmD
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Authentic chicken liver paté - PATE DE FOIE DE VOLAILLE
Learn how to cook an authentic PATE DE FOIE DE VOLAILLE, the exquisite chicken liver paté from France. Visit for the complete authentic recipe, more information, and more local cooking recipes. I hope you enjoy this traditional starter or light meal from France cooked, as always, just like the locals!
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Mom's Terrine (French meat pâté)
French people love their terrine #meatloaf pâtés. Watch Benoit prepare a delicious but simple French classic.
Ingredients:
600 grams ground #pork with fat
300 grams #liver of your choice (Chicken, beef etc)
2 tablespoon Cognac
1 table spoon flour (or flax meal to make keto/gluten free)
1 beaten egg
Salt & pepper to taste
Recipe:
- Cut liver into bite size pieces and marinate with Cognac for at 24-48 hours. You can add herbs, spices, salt and pepper to your own taste. I added a few pieces of broccoli, onion, and garlic as well.
- After marinate is complete combine with ground pork, flour and beaten egg.
Once well mixed place in your terrine.
- Preheat oven to 350°F (175°C)
- Seal lid using a thick flour and water mix. Put it in oven for 1 hour at 350°F (175°C) then reduce to 300°F (150°C) for another hour. At the end, switch the oven off and leave the terrine there until the oven cools, at that point place the terrine (still sealed) in the refrigerator overnight.
- To unseal the terrine carefully use a knife to cut away the flour seal and open the lid.
Et voila! You're ready to eat!! You may want to serve it with cornichons (small sour pickles) and fresh bread slices. Also delicious with other fermented vegetables.
Pâté de Campagne (Country Pate) – A Delicious French Classic
In this video, I’ll show you how to make Pâté de Campagne. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
Meat (850 g):
550g pork shoulder
200g pork liver
150g bacon chunks
To coat the mold with bacon you will need an additional package of bacon strips.
Spices per 850 g of meat:
15 g salt
2,5 g mustard seeds yellow
2,5 g coriander seeds
1,5 g fresh thyme
1.5 g black peppercorns
1,25 g allspice
0,75 g Cloves
35 g dried cherries
35 g dried cranberries
40 ml Sauternes or other dessert wine
Binder per 850 g of meat:
1 egg
40 g bread (sourdough if possible)
45 ml milk
???? Full recipe:
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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Good Morning by Amine Maxwell
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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!
More recipes on Frenchandparfait.com
For the whole pâté story, look here
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Bon appétit les amis!
Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times