Ingredients
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
2
-
2
-
1/2
-
1
-
1/8
-
8
-
-
-
Directions
Pate De Campagne, This pate, adapted from Alma Lach, is as close as I’ve been able to come to the lovely thick slice of pate one gets in a French bistro–on a thick oval plate, served with a little pot of mustard and a little pile of tiny cornichons and some great bread You can add pistachios or whatever other little touches you like, but know that it’s worth the time and effort — though most of the time is marinating and cooling The serving amount is a guestimate , This pate, adapted from Alma Lach, is as close as I’ve been able to come to the lovely thick slice of pate one gets in a French bistro–on a thick oval plate, served with a little pot of mustard and a little pile of tiny cornichons and some great bread You can add pistachios or whatever other little touches you like, but know that it’s worth the time and effort — though most of the time is marinating and cooling The serving amount is a guestimate
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Steps
|
1
Done
|
Cut Ham Slice Into 1/4" Strips. Cut the Salt Pork Into1/8" Slices and the Slices Into 1/8" Strips. |
|
2
Done
|
Put the Shallot, Bay Leaf, Thyme, Madeira and Cognac Into a Flat Dish. (use a Pyrex Square Glass Dish). Add the Meat Strips, Cover and Marinate 6 Hours or Overnight. |
|
3
Done
|
Mix Veal and Pork and Salt and Pepper and Refrigerate Until Ready to Use. |
|
4
Done
|
When Ready to Make Pate, Line a 4-Cup Mold (or 2 Small Molds) With Bacon Slices. Drain the Liquid from the Meat Strips Into the Ground Meat and Mix (this Is the Sausage). Place a Layer of Sausage Into the Bacon-Lined Mold, Then a Layer of Eat Strips. Continue Until All Is Used, Ending With the Sausage. |
|
5
Done
|
Cover the Top of the Mold With Strips of Bacon Cut to Fit. Press Down Firmly Into the Mold. Cover Tightly With Foil, and Set Mold(s) Into a Water Bath. Bake at 325 Degrees F. For Two Hours. |
|
6
Done
|
When Done, Remove from Oven and Place Mold(s) in Pan Large Enough to Hold It and Any Overflow of Fat. Weight Down the Top of the Mold, Using a Foil Wrapped Brick or the Like. Make Sure the Pate Is Pressed While Still Warm. When Cool. Refrigerate With the Weight. |
|
7
Done
|
When the Pate Is Cold, Turn It Out of the Mold(s), Scrape Away the Congealed Fat. a Good French Cook Will Save That Fat to Cook With--Fries For Example--It Tastes Great. |
|
8
Done
|
Serve With Cornichons and Mustard and Crusty Bread. |
