Best Pate Maison Recipes

PATE MAISON

Steps:

• 1. Preheat oven to 350*F. Cover the bacon with water and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain. Rinse with cold water and reserve.
• 2. Melt the butter in a small skillet. Add the shallots and saute over medium heat until soft. Transfer to mixing bowl.
• 3. Add the pork, veal, chicken livers and garlic. Beat with an electric mixer for 3 minutes.
• 4. Combine nutmeg, thyme, cloves, salt, pepper, brandy, and eggs in a small bowl. Mix until well blended. Add to the meat mixture and mix well.
• 5. Slice ham into strips 1/4" wide.
• 6. Line a 1 1/2 quart terrine with the bacon. Arrange the bacon strips so that there will be enough overhang to cover the pate when the terrine is filled.
• 7. Spread 1/3 of the pate mixture on the bottom of the terrine. Lay 1/2 of the ham strips to voer the pate. Cover with 1/3 of the pate. Repeat the ham layer and top with the remaining pate.
• 8. Fold bacon over the top and place bay leaves on top of the bacon. Cover with a double thickness of aluminum foil and cover with either a terrine lid or a cookie sheet.
• 9. Place the terrine in a roasting pan and fill the pan with enough water to come up 2/3 of the way up the side of the terrine. Bake at 350*F for 1 1/2 hours.
• 10. Remove the terrine from the water bath. Remove lid. Place a bread board on top and weight with a heavy book, brick or whatever you have. Cool completely and refrigerate for at least 2 days. Note: The meats can be ground by your butcher, in a food processor or meat grinder,.

CHEF JOHN'S PATE DE CAMPAGNE

Steps:

• Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
• Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
• Whisk cream, bread crumbs, and eggs together in a bowl.
• Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
• Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
• Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
• Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
• Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
• Refrigerate at least 8 hours to chill and compress the pate.
• To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

PATE DE CAMPAGNE (COUNTRY-STYLE PATE)

Steps:

• Preheat the oven to 325 degrees.
• Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well. Add the mixture, one-quarter at a time, to the container of a food processor and blend well. As each batch is processed, scrape it into a bowl. When properly blended, the mixture will be finer than hamburger. Add salt and pepper to taste.
• Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk. Add this to the pork mixture and blend thoroughly.
• Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable). Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
• Pour and scrape the pate mixture into the prepared mold. Smooth it over. Fold the overlapping slices of fatback over the top of the pate. Add additional thin slices of fatback so that the top is completely but not excessively covered.
• Cover the pate with a lid and place it in a heatproof baking dish. Pour warm water around the pate mold and place it in the oven. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
• Remove the pate from the oven and remove the mold from the water bath. Leave the lid on top of the pate. Let stand overnight at room temperature. When cold, serve sliced with cornichons.