Country Pâté (Pâté De Campagne)
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Cognac3 tbsps
Unsalted Butter1 cup
Onion (minced)1130 g
Ground Pork2.5 tsps
Salt2.5 tsps
Dried Thyme1.5 tsps
Allspice2 large
Egg (lightly beaten)1 cup
Whipping CreamDirections:
1
Set rack at lowest position in oven and preheat to 350°F
2
Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes
3
Cool
4
Melt butter in heavy medium skillet over medium heat
5
Add onion and saut&é until soft and translucent but not brown, about 8 minutes
6
Combine ground pork and chopped bacon in large bowl
7
Using fork or fingertips, mix together until well blended
8
Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated
9
Add eggs, cream, and reduced Cognac
10
Stir until well blended
11
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides
12
Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices
13
Arrange ham strips over in single layer
14
Top with remaining meat mixture
15
Fold bacon slices over, covering pâté
16
Cover pan tightly with foil
17
Place pan in 13x9x2-inch metal baking pan and transfer to oven
18
Pour boiling water into baking pan to come halfway up sides of loaf pan
19
Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes
20
Remove loaf pan from baking pan and transfer to rimmed baking sheet
21
Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down
22
Chill overnight
23
Do Ahead Can be made 4 days ahead
24
Place loaf pan with pâté in larger pan of hot water for about 3 minutes
25
Invert pâté onto platter; discard fat from platter and wipe clean
26
Cut pâté crosswise into 1/2-inch slices
27
Tiny French pickles; available at specialty foods stores
28
Set rack at lowest position in oven and preheat to 350°F
29
Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes
30
Cool
31
Melt butter in heavy medium skillet over medium heat
32
Add onion and saut&é until soft and translucent but not brown, about 8 minutes
33
Combine ground pork and chopped bacon in large bowl
34
Using fork or fingertips, mix together until well blended
35
Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated
36
Add eggs, cream, and reduced Cognac
37
Stir until well blended
38
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides
39
Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices
40
Arrange ham strips over in single layer
41
Top with remaining meat mixture
42
Fold bacon slices over, covering pâté
43
Cover pan tightly with foil
44
Place pan in 13x9x2-inch metal baking pan and transfer to oven
45
Pour boiling water into baking pan to come halfway up sides of loaf pan
46
Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes
47
Remove loaf pan from baking pan and transfer to rimmed baking sheet
48
Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down
49
Chill overnight
50
Do Ahead Can be made 4 days ahead
51
Place loaf pan with pâté in larger pan of hot water for about 3 minutes
52
Invert pâté onto platter; discard fat from platter and wipe clean
53
Cut pâté crosswise into 1/2-inch slices
54
Tiny French pickles; available at specialty foods stores
55
Tiny French pickles; available at specialty foods stores