Country Pate Recipes

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Pate de Campagne (Country-style pate) image

Provided by Craig Claiborne

Categories     appetizer

Time 2h15m

Yield 16 or more servings

Number Of Ingredients 12

2 1/2 pounds boneless pork butt with very little fat left on, cut into one-inch cubes
1/2 pound liver, preferably pork liver, although chicken livers may be substituted
1 small onion, 1/4 pound, finely chopped
1 small clove garlic, finely minced
1 tablespoon finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs
1/3 cup flour
1/2 cup heavy cream
1 tablespoon Cognac
8 to 10 thin slices fatback, enough to cover the bottom and sides of a pate mold


  • Preheat the oven to 325 degrees.
  • Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well. Add the mixture, one-quarter at a time, to the container of a food processor and blend well. As each batch is processed, scrape it into a bowl. When properly blended, the mixture will be finer than hamburger. Add salt and pepper to taste.
  • Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk. Add this to the pork mixture and blend thoroughly.
  • Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable). Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
  • Pour and scrape the pate mixture into the prepared mold. Smooth it over. Fold the overlapping slices of fatback over the top of the pate. Add additional thin slices of fatback so that the top is completely but not excessively covered.
  • Cover the pate with a lid and place it in a heatproof baking dish. Pour warm water around the pate mold and place it in the oven. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
  • Remove the pate from the oven and remove the mold from the water bath. Leave the lid on top of the pate. Let stand overnight at room temperature. When cold, serve sliced with cornichons.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams


Country Terrine image

Categories     Chicken     Pork     Poultry     Appetizer     Bake     Marinate     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 20

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
Special Equipment
an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer


  • Assemble and marinate terrine:
  • Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
  • While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
  • Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
  • Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
  • Bake terrine:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Discard plastic wrap and cover terrine tightly with a double layer of foil.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
  • Weight terrine:
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • To serve:
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.


Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled


  • Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  • After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  • Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
  • Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  • Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  • Preheat oven to 325 degrees F.
  • Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  • Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
  • of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  • Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  • Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  • To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

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  • Position oven rack to lowest position and preheat to 350°F. Melt the butter in a medium skillet over medium heat. Add the onion and cook until soft and translucent, stirring occasionally to prevent browning, about 6 minutes. Add the brandy and bring to a boil until reduced slightly, about 1 minute. Remove from heat.
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Servings 20
Published 2008-11-04
  • Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
  • Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
  • Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated.
  • Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides.
  • Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan.
  • Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight.
  • Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
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Estimated Reading Time 4 mins
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2008-12-03  · This is a yummy, traditional, country pate. I've added minced veal, ground wild boar, and chicken livers, as well as ½ cup of pistachios to the mixture with excellent results. I also added extra ...
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1996-10-01  · Making a Country Pâté Generous seasoning and gentle cooking create a savory, succulent pâté. By Katherine Alford Fine Cooking Issue 17. Photos: Ben Fink View PDF. Save to Recipe Box Print Add Private Note Saved Add to List. Add to List. Print Add Recipe Note Most Popular. Classic Tomato Soup Recipe. 8 Secrets For a Moist & Juicy Roast Turkey. Potato Gnocchi Recipe. Osso Buco Recipe ...
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2017-03-01  · In a mixing bowl, combine the veal, ham, pork, and chicken livers. Add three of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, brandy, and port. Toss well and cover. Refrigerate for 24 hours. Remove from the refrigerator and drain the mixture, discarding the liquid. Remove the bay leaves.
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Category Appetizer
Servings 14
Total Time 2 hrs 54 mins
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Method. · Mince all the meats together very roughly. · Crush or mince the garlic finely and add to the meat mixture. · Add the diced pork fat. · Add the salt and pepper. · Add the ground allspice or mace. · Add the wine or brandy. · Mix thoroughly. · Press the meat mixture into a 1½ pint ovenproof dish.
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May 25, 2017 - Explore Marcie's board "country pate" on Pinterest. See more ideas about cooking recipes, recipes, country pate.
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Top Asked Questions

What's the best way to make country style Pate?
How to make Country Style Pate: In a skillet, sweat the onion with the butter over medium heat until translucent, about 3 minutes. Combine ground pork, diced bacon and chopped liver in a bowl until evenly distributed. In a separate bowl mix the egg, heavy whipping cream, garlic, thyme, ground pepper and salt.
How long to bake French coarse country Pate?
Bake the pâté until a thermometer inserted through foil into the center registers 155 F, about 2 hours 15 minutes. Remove loaf pan from baking pan and transfer to a rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down.
What kind of meat is used to make country Pate?
This country pâté is made by cooking pork shoulder and liver with spices, heavy cream, and a splash of brandy. Perfect for entertaining and a stunning addition to any charcuterie plate.
How long to make million dollar country Pate?
Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks Estimated time: 12 hr total; about 2 hr active Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks If meatloaf had a richer, more decadent, more texturally pleasurable French cousin, it’d be country pâté.

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