Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
7 hours 55 min.
Easy
5 kg 400 g
17 IngredientsLast modified on: October 3rd 2019
For 5 kg 400 g, you will need:
- 1
1 kg 500 g pork belly draught - 2
2 kgs 100 g pork loin - 3
1 kg 800 g belly (streaky) bacon - 4
3 onions - 5
3 shallots - 6
12 tablespoons Brandy (Cognac or Armagnac) - 7
12 tablespoons Port - 8
3 bunches parsley - 9
3 bayleaves - 10
3 sprigs thyme - 11
3 sprigs rosemary - 12
1.5 teaspoon "Quatre-épices" spice blend - 13
6 eggs - 14
84 g fine (or table) salt - 15
12 g pepper - 16
pork caul (crepine) (optional) - 17
6 cloves garlic - Total weight: 6,680 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 4 hours
Cooking: 3 hours
All in all: 7 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Cut 1 kg 500 g pork belly draught, 2 kgs 100 g pork loin and 1 kg 800 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).
Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).
Stage 2 - 3 hours
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 3 bunches parsley, 6 eggs, 1.5 teaspoon "Quatre-épices" spice blend, 84 g fine (or table) salt and 12 g pepper.
These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:
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.
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
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
Remarks
You will note that there is no liver in this recipe, I think (as Gireg) that it's unnecessary and adds nothing of interest to either the taste or texture.
This recipe can be adapted easily to your taste, by varying the ingredients. The only important thing is to keep the right proportion of seasonings to weight of meat.
This recipe can be adapted easily to your taste, by varying the ingredients. The only important thing is to keep the right proportion of seasonings to weight of meat.
And to drink?
A good red wine
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 810 RDI=310 % | 440 RDI=40 % | 1,680 RDI=260 % | 20,630 RDI=1,030 % | 86,370 RDI: 1,030 % |
| Per 100 g | 10 RDI=5 % | 6 RDI=1 % | 30 RDI=4 % | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 5 kg 400 g : 34.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pork loin
Like these other recipes: Paté en croute (terrine in a pie crust), Rabbit terrine, ... See them all 2
Belly (streaky) bacon
Like these other recipes: Potted meat (rillettes), Potato wallets, Confit of carrots with bacon, Sausagemeat, Meatballs, ... See them all 31
Fine (or table) salt
Like these other recipes: Red mixed pickle, Pesto crackers, Sweet pastry, Thin summer tart "à la grecque", Old style brioche, ... See them all 100
Other recipes you may also like
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.February 21th 2011247 K 13.8 60 min.
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.September 29th 2013120 K5 1 hour 55 min.
Simple maple-syrup tart
It would be hard to find a simpler tart recipe: just sweetcrust pastry filled with maple syrup, then baked.November 5th 201460 K4.2 50 min.
Spicy seafood plancha
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.March 11th 201849 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 35 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe