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Pate de Campagne
Created by: Howcan Team
Ingredients
- 1 lb ground pork
- 1/2 lb pork liver, finely chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup brandy or cognac
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- 1 1/2 tsp salt
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 4 slices bacon
- 1 egg, beaten
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine 1 lb ground pork, 1/2 lb chopped pork liver, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/4 cup chopped parsley, 1/4 cup brandy or cognac, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp black pepper, and 1 1/2 tsp salt. Mix well.
- Add 1/2 cup heavy cream and 1/2 cup breadcrumbs to the meat mixture. Mix until well combined.
- Line a 9x5 inch loaf pan with bacon slices, allowing the ends to hang over the edges of the pan.
- Transfer the meat mixture into the loaf pan, pressing it down evenly.
- Fold the overhanging bacon slices over the top of the meat mixture, covering it completely.
- Brush the top of the pate with beaten egg.
- Cover the loaf pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water to create a water bath for the pate.
- Bake in the preheated oven for 1 hour.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the pate is firm to the touch.
- Remove the pate from the oven and let it cool completely in the loaf pan.
- Once cooled, refrigerate the pate for at least 4 hours, or overnight, before serving.
- Slice and serve the pate with crusty bread, cornichons, and Dijon mustard. Enjoy!
Pate de Campagne, also known as country pate, is a traditional French terrine made with ground pork, liver, and aromatic herbs. Its origins can be traced back to the French countryside, where it was a staple dish among farmers and villagers. The dish gained popularity in the 20th century when renowned French chefs like Julia Child and Jacques Pepin introduced it to the American culinary scene. Today, Pate de Campagne is enjoyed in bistros and brasseries across France, particularly in the regions of Normandy and Burgundy. The key to a delicious Pate de Campagne lies in the quality of the ingredients, especially the pork and liver, as well as the careful balance of seasonings. For a twist, some chefs incorporate additional ingredients such as pistachios, prunes, or truffles to elevate the flavors. One famous alternative method for making this dish is to use a combination of different meats such as rabbit, veal, or duck, giving the pate a unique and complex flavor profile. For the best version of this dish, one might consider visiting a traditional French bistro in Paris or Lyon, where skilled chefs uphold the time-honored techniques of preparing Pate de Campagne.
90 min
8 servings
320 per serving calories
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