French Country Pate Recipe

French Country Pate Recipe (app)
French Recipe Ingredients:

* 8 ounces lightly smoked bacon slices
* 1 tablespoon butter
* 1 small white onion, chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground allspice
* 1 pound boneless pork
* 12 ounces pork belly fat
* 4 ounces veal escallops
* 4 chicken livers
* 2 eggs, beaten
* 2 tablespoons Cognac
* 1 dry bay leaf
* 1 sprig thyme

French Recipe Instructions:

Line a terrine mold with the strips of bacon.

In a small skillet, sauté the onions and garlic with the salt, pepper, and allspice for 5 minutes, until the vegetables are tender. Transfer the cooked onions and garlic to a bowl to cool slightly.

Using a food grinder, coarsely grind the pork, pork belly fat, veal escallops, and chicken livers. Toss the ground meats with the beaten eggs, Cognac, and the cooled onions and spices. Spoon the mixture into the terrine mold and gently press and smooth the top surface. Arrange the bay leaf and thyme over the pâté and tuck a strip of bacon over it to fit the mold. Place the lid over it.

Preheat the oven to 350F. Fill a large roasting pan with 1 inch of boiling water and place the terrine into the center of the hot water bath. Place the roasting pan into the oven and cook the pâté for 2 hours, refilling the hot water as needed, until it tests 165F in the center.

Allow the pâté to cool to room temperature on the countertop for about 30 minutes. Remove the lid and set a 2-lb weight over the terrine. Refrigerate the terrine with the weight over it until it thoroughly chilled and pressed, about 10 to 12 hours, or overnight. Remove the weight and replace the terrine's lid. Chill the pâté for at least 2 or 3 days before serving.

This country pâté recipe makes 10 to 12 servings...enjoy this French recipe !!
French-recipe: dill-potato-salad-recipe.