Pâté de Campagne G. Dumont

Preparation:  30 - 45 minutes, and 3 hours for marinating.

Cooking time:  1½ hours at 350F.

Ingredients:

9 ounces lean pork
5 ounces white pork fat
3 shallots, chopped
2 cloves garlic, chopped
1 tsp. salt
1 tsp. freshly ground black pepper
4 tblsp. brandy
2 tblsp. Madeira wine
5 ounces lean veal
5 ounces ham
2 large eggs
2 tblsp. chopped parsley
thin (1/8") strips bacon for lining your terrines.

Makes:  2 X 2-cup terrines or aluminum foil loaf pans.

Method:

For this pâté, you will need 2 bowls.  Cut the pork and pork fat into large pieces and add them to the first bowl.  Add the shallots and garlic, and half the salt and pepper.  Pour over half the brandy and half the Madeira, mix thoroughly and set aside.

Cut the ham and the veal into medium-size pieces and add to the second bowl.  Pour over the remaining brandy, Madeira, salt & pepper.

Marinate the contents of the 2 bowls, covered, for at least 3 hours, stirring occasionally.  At the end of the 3 hours, combine the 2 and put through the food processor, medium grind.  Then add this mixture to one bowl.

Add the eggs, one at a time, and the parsley, and mix well.  Get in there with your hands and really mix well! 

Line your terrines or aluminum foil pans with the strips of bacon.  Add the pâté mixture, then cover with lid or foil.  Place the terrines or loaf pans in hot water bath in a large rectangular pan and bake in a preheated 350F oven for 1 1/2 hours.

When the pâtés are baked, remove from the oven and weigh down with a heavy plate and a can of tuna until set and cool enough to refrigerate.  Refrigerate about 48 hours to allow the meats to "marry".  Then serve or freeze.

 

Martine Simoneau
2006