06 November, 2012

James Beard's Pâté de Campagne, Provençale | Marcelle Bienvenu

James Beard’s Pâté de Campagne, Provençale ingredients
Makes 12 servings
2-lbs lean pork, coarsely chopped
2-lbs veal, finely chopped
1-lb ground pork liver
1-lb fresh pork fat (or fat bacon), diced
6 garlic cloves, minced
3 eggs
1/4 tsp white pepper
1/8 tsp cayenne pepper
1/8 tsp allspice
1/3 cup Cognac
1 Tbsp dried basil
1 Tbsp salt
1 tsp freshly ground black pepper
Bacon or salt pork, to line the terrine

For serving
Toast points

Preheat the oven to 325°F.

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 and 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 2.5-quart terrine or baking dish with the bacon or salt pork, reserving two or three (2-3) strips. Spoon the pâté mixture into the baking dish, placing the reserved bacon strips over the top.

Cover the pan tightly with a sheet of aluminum foil and bake for one (1) hour. Remove the foil and continue baking for one and one-half (1.5) hours, or until the pâté slightly shrinks away from the sides of the baking dish.

Remove from the oven and carefully drain off any excess fat. Cool.

Cover tightly with aluminum foil and place a weight (e.g. brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight (8) hours.

To serve, cut the pâté  into 1/2-inch slices or small bite-size chunks and accompany with toast points.

James Beard’s Pâté de Campagne, Provençale, adapted by Marcelle Bienvenue, Louisiana Cookin' Magazine (December 2009), xx.

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