JAMES BEARD'S PATE DE CAMPAGNE PROVENCALE
A classic recipe I came across in NOLA's recipe archive. Perfect for holiday entertaining. Needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be hard to resist since it will make your home smell so good.
Provided by Busters friend
Categories Pork
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it's cooked through. Taste and adjust seasonings if necessary.).
- Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
- Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
- To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.
Nutrition Facts : Calories 631.6, Fat 50, SaturatedFat 23.3, Cholesterol 314.9, Sodium 733.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 40.7
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