Country Pate
Description
This classic Country Pate is a luxurious yet approachable appetizer that captures the essence of traditional French charcuterie. By combining finely ground pork and veal with aromatic onions, garlic, and a splash of dry white wine and brandy, you create a deeply savory spread. The mixture is cured briefly to allow flavors to meld, then slow-baked in a water bath to ensure a tender, uniform texture. The result is a rich, flavorful pate that pairs beautifully with crusty bread, cornichons, and a crisp glass of wine. It is an elegant choice for holiday gatherings, sophisticated dinner parties, or simply as a sophisticated starter for a quiet evening at home.Ingredients
Directions
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In a large bowl, combine the 1 1/2 pounds of finely ground boneless pork and 1 lb of finely ground boneless veal.
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Add 1 lb of fresh pork fatback, sliced, 2 large onions sliced thin, 2 small cloves of garlic halved, 3/4 cup dry white wine, 2 tablespoons brandy, and 2 tablespoons oil.
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Season generously with salt and freshly ground black pepper to taste.
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Scatter the sliced onions and halved garlic cloves on top of the meat mixture.
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Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to meld.
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Preheat the oven to 375&# 194;°F (190ðC).
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Remove the mixture from the refrigerator and discard the softened onion slices.
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Press the softened garlic cloves through a garlic press and knead the minced garlic back into the meat along with the wine and brandy mixture.
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Break off a small piece of the raw meat mixture and fry it in a lightly oiled skillet over moderate heat for 3-4 minutes until the juices run clear with no trace of pink.
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Taste the cooked test piece and adjust the seasoning with more salt, pepper, or garlic if desired. (Do not taste the raw meat.)
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Line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the slices of pork fatback, slightly overlapping them.
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Pack the meat mixture firmly into the lined mold, pressing out any air pockets.
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Arrange the remaining slices of fatback on top of the meat mixture to cover it completely.
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Cover the mold tightly with foil. If using a lid, cover with foil first, then place the lid on top.
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Pierce a small hole in the foil with a skewer to allow steam to escape during baking.
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Set the mold on a rack inside a large roasting pan or baking dish.
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Place the roasting pan in the preheated oven.
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Carefully pour almost-boiling water into the roasting pan until it reaches 2/3 up the sides of the mold.
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Bake for 2 hours, or until the pate has shrunk slightly from the sides of the mold and an instant-read thermometer inserted into the center registers 160ðF (71ðC).
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Remove the mold from the water bath and let it cool in the pan for 15 minutes.
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Transfer the pate to a wire rack to cool completely at room temperature.
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Refrigerate the pate for at least 4 hours, or preferably overnight, before unmolding and slicing.
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Serve with cornichons and crusty bread.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 412.0kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 8.5g43%
- Cholesterol 136.2mg46%
- Sodium 105.6mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.0g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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