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Pâté De Campagne

Ingredients
  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
  Salt 2 Teaspoon
  Freshly ground black pepper To Taste
  Brandy 30 Milliliter (2 tablespoons)
  Bay leaves 3
  Streaky bacon rashers 4 , rinds removed
Directions

GETTING READY
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

MAKING
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.

SERVING
14. 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: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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