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Pate De Campagne

Western.Chefs's picture
Ingredients
  Veal 1 Pound, ground (450 Gram)
  Pork belly 1 Pound, ground (450 Gram)
  Pigs liver 1⁄2 Pound, ground (225 Gram)
  Garlic 2 Clove (10 gm), crushed
  Fatback 6 Tablespoon, diced
  Coarsely ground black pepper 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Juniper berries 8 , lightly crushed
  Brandy 4 Tablespoon
  Fatty bacon slices 1⁄4 Pound, cut in half lengthwise (125 Gram)
Directions

Mix all the ingredients except the bacon and put into a 1-quart (1-liter) terrine or loaf pan.
Lay the bacon over the top and set aside for 1 hour.
Preheat the oven to 325°F 170°C).
Put the terrine in a roasting pan.
Pour some water into the pan and bake the pate for if hours.
Remove the terrine from the oven and let cool.
Cover the top with foil and leave until completely cold.
Chill in the refrigerator before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
120 Minutes
Servings: 
4

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4.48077
Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 741 Calories from Fat 438

% Daily Value*

Total Fat 49 g75.1%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol 360.1 mg120%

Sodium 1148.7 mg47.9%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.22 g0.87%

Sugars 0.1 g

Protein 59 g117.6%

Vitamin A 245.7% Vitamin C 26.6%

Calcium 5.6% Iron 80.4%

*Based on a 2000 Calorie diet

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Pate De Campagne Recipe