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Country Pâté Recipe

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This recipe for Country Pâté, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup minced onions
2 T. butter
1-1/4 lb. pork sausage meat
3/4 lb. raw chicken breast
1/2 lb. pork or beef liver
1 cup pressed-down homemade bread crumbs
1 large egg
1/3 cup cream cheese or goat cheese
1 clove garlic, pureed
2-3 T. brandy or cognac
1 T. salt
1/4 tsp. ground allspice
1/4 tsp. ground thyme
1/4 tsp. ground bay leaf
1/4 tsp. freshly ground pepper

Directions:
Directions:
Heat oven to 350 degrees F.

Sauté the onions in the butter until tender and translucent.

Purée all the ingredients thoroughly in a food processor. Test for seasoning by sautéing a spoonful of the mixture; correct as necessary.

Pack the mixture into a well-buttered terrine (I use about a 6-cup buttered loaf pan), cover with buttered wax paper (cut in a shape to fit on top of the mixture) and then foil (allowing only a one-inch overhang of the foil).

Bake in a bain-marie (a shallow pan of boiling water) for 1-1/4 to 1-1/2 hours; the juices should run pale yellow with a trace of rosy color. A meat thermometer should read 162 degrees.

Let cool for an hour, and then set a board or twin pan on top along with a 5-pound weight (such as canned goods or a brick).

Refrigerate when cool at least overnight or for a day or two.

Personal Notes:
Personal Notes:
This is not a "liver" Pâté, though there is just a hint of liver to it. This recipe, courtesy Julia Child, is one of my best "finds" ever !!! I've been making this wonderful Pâté for years and guests rave. Start 2-3 days in advance, because the Pâté needs time for the flavors to meld. I'm quite liberal with the spices, and I also increase the chicken and decrease the liver a tad. I use day-old bread for the bread crumbs.
Slice the finished Pâté so that it’ll fit appetizer-size rye bread or baguette slices. Place on a nice platter and surround with fresh parsley for garnish.

Source: The Way to Cook by Julia Child (Alfred A. Knopf, 1989).

 

 

 

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