Pâté de campagne

For 600 g, you will need:

1 170 g pork belly draught
2 235 g pork loin
3 200 g belly (streaky) bacon
4 ¹⁄₃ onion
5 ¹⁄₃ shallot
6 1 tablespoon Brandy (Cognac or Armagnac)
7 1 tablespoon Port
8 ¹⁄₃ bunch parsley
9 ¹⁄₃ bayleaf
10 ¹⁄₃ sprig thyme
11 ¹⁄₃ sprig rosemary
12 0 teaspoon "Quatre-épices" spice blend
13 1 egg
14 9 g fine (or table) salt
15 1 g pepper
16 pork caul (crepine) (optional)
17 1 garlic clove
Total weight: 750 grams

Change these quantities to make:

600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

Change measures:

Metric

Metric weight Metric volumes

Step by step recipe

Stage 1 - 30 min.

Cut 170 g pork belly draught, 235 g pork loin and 200 g belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.

Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).

Stage 2 - 3 hours

Prepare the marinade by mixing: ¹⁄₃ onion, ¹⁄₃ shallot and 1 garlic clove chopped, 1 tablespoon Brandy (Cognac or Armagnac) and 1 tablespoon Port, ¹⁄₃ bayleaf, ¹⁄₃ sprig thyme and ¹⁄₃ sprig rosemary.

Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.

Stage 3 - 10 min.

After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.

To the minced meat, add chopped ¹⁄₃ bunch parsley, 1 egg, 0 teaspoon "Quatre-épices" spice blend, 9 g fine (or table) salt and 1 g pepper.

These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:

Stage 5 - 2 min.

Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.

Fill pie dishes, terrines or tins, large or small.

Stage 7

For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.

If you have pork caul, soak in cold water to clean well, then rinse.

Stage 8

Put a piece of pork caul onver each dish.

Stage 9 - 5 min.

And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours

Then cook, using one of the three following methods:

1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.

2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.

Stage 11

3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.

Stage 12 - 1 hour

It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.

When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .

Then eat with pickles, bread, good red wine, and... friends.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=40 %	50 RDI=5 %	190 RDI=30 %	2,300 RDI=120 %	9,640 RDI: 120 %
Per 100 g	10 RDI=5 %	6 RDI=1 %	30 RDI=4 %	310 RDI=20 %	1,290 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

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