Pâté de Campagne

January 29, 2019 at 9:40 pm Leave a comment

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aka Country Style Pate

My mother use to keep her recipes in a little metal box; all the separate pieces of paper tattered and stained from use. When she and my father decided to join me in CA, they arrived with only 3 small suitcases, filled with very little from their 60 plus years together. I have to admit that I’m more than a little bit disappointed that the box of recipes was not included in the things my mother chose to bring with them.

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1 tablespoon butter (or bacon fat, or oil)
1 onion, finely diced
3-4 clove garlic, minced
1 carrot, diced
1 pound ground pork
1/2 pound bacon, finely diced
6 ounces chicken livers, trimmed and finely diced
1 egg
1 slice bread, cubed
1-2 tablespoons milk
1/2 teaspoon dried thyme
1 1/2 teaspoon kosher salt
2-3 bay leaves
1/2 teaspoon pepper

Preheat oven to 350°F

Toss cubed bread with milk to make a panade
make sure the bread is submerged in milk and well coated
set aside

Saute onion, garlic, and carrot in fat of choice until softened
allow to cool

In a large bowl combine meats, onion, garlic, carrot, egg, panade, and seasonings
place bay leaves on the bottom of loaf pan
pour meat mixture into loaf pan
bang filled pan on the counter a couple of time to get rid of any bubbles

Cover loaf pan tightly with foil
place in a bain marie
bake for 1 1/2 hours

When done baking, remove from oven, drain the fat, and dump the water from the bain marie
place the loaf pan back in the now emply baking dish
then put a clean loaf pan on top of the pate to compress the loaf until cool
when cool, refrigerate overnight

Slice and serve on bread or crackers, with cornichon

This recipe makes quite a bit, so I sliced into 1 inch pieces, wrapped in plastic and foil, and froze for enjoying in the future.

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Entry filed under: French, Low Carb, Main Course, Sides & Salads, Uncategorized.

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