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Farmhouse Pâté

Ingredients
  Pork belly 1⁄2 Pound
  Lean veal 1⁄2 Pound
  Pig's liver 4 Ounce
  Bacon fat 4 Ounce (rind removed)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Ground mace 1 Pinch
  Dry white wine 30 Milliliter
  Brandy 15 Milliliter
  Garlic 1 Clove (5 gm) (peeled and crushed)
Directions

GETTING READY
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a roasting tray.

MAKING
3. Very finely mince the pork, veal and liver two or three times and combine together.
4. Dice half the bacon and add with the minced mixture along with the remaining ingredients; stir to mix well.
5. Leave in a cool place for 2 hours.
6. Spoon the mixture into the baking dish, press down lightly and cover with strips of the remaining fat bacon.
7. Put the dish in a roasting tin half filled with water, cover with foil and bake at 160°C/325°F or Gas Mark 3 for 1 1/4 to 1 1/2 hours or until set.
8. To freeze the P-té: Put some heavy object on top of the P-té, and then chill in the refrigerator until firm.
9. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
10. Label the bag as it makes it easier to distinguish.
11. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.

SERVING
12. Arrange the P-té on a serving platter and serve cut into thick slices.

TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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