Pâté De Campagne
|Pig liver||1 Pound (450 gram)|
|Pork fat||1⁄2 Pound (225 gram)|
|Egg||1 , beaten|
|Fine semolina||1 Ounce (25 gram)|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Dried mixed herbs||1 Pinch|
|Ground mace||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Brandy||30 Milliliter (2 tablespoons)|
|Streaky bacon rashers||4 , rinds removed|
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a 600-ml/1-pint/2 1/2 cup ovenproof baking dish.
3. Flatten the bacon with the blade of a knife
4. In a mixing bowl, combine together the minced liver and pork fat with the remaining ingredients except the bay leaves and bacon; stir well to mix thoroughly.
5. Arrange the bay leaves in a flower pattern on the bottom of the ovenproof baking dish.
6. Line the bottom and sides of the dish with bacon.
7. Spoon in the P-té mixture in the baking dish and press down lightly.
8. Put the dish in a roasting tin half filled with water; cover with foil.
9. Bake at 160°C/325°F or Gas Mark 3 for about 2 to 2 1/2 hours or until set.
10. To freeze: cool quickly and then chill in the refrigerator until firm.
11. 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.
12. Label the bag as it makes it easier to distinguish.
13. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
14. Arrange the P-té on a serving platter and serve cut into thick slices.
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.