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French · Starter
Pâté de Campagne
A coarse country terrine of pork butt, liver, onion and parsley, bound with a flour-and-egg batter, cured with a measured pinch of pink salt, baked in a bain-marie, and sealed under aspic. Slice it cold for sandwiches, canapés or a plate with pickles.
- YieldServes 4
- Hands-on2 h 5 min
- Total1 d 5 h
- Difficulty
Ingredients
Forcemeat
- 300 gpork butt (about 75% lean, 25% fat), boned and cut into 3 cm cubes
- 65 gpork liver or chicken livers, chicken livers trimmed of sinew
- ½ clovegarlic, minced
- 30 gyellow onions, finely chopped
- 1½ sprigsparsley, finely chopped
Binder
- 20 gall-purpose flour
- 1medium eggs
- 2 tspbrandy
- 35 mlheavy cream
Seasoning
- ¼ tspInsta Cure No. 1 (pink curing salt), level measure, about 1 ml
- 1 tspkosher salt
- 0.13 tspground white pepper
- 0.13 tspPâté Spice Mix #1, the cloves, coriander, thyme, white pepper, nutmeg, cèpe, mace and bay blend from the same book
To finish
- 3 slicespork fatback, sliced paper thin, or as needed to line the mold
- 70 mlaspic gelée, or as needed, warmed to 38°C
- to tasteCumberland sauce, to serveoptional
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