For 1 kg 800 g, you will need:

• 1 : 500 g pork belly draught
• 2 : 700 g pork loin
• 3 : 600 g belly (streaky) bacon
• 4 : 1 onion
• 5 : 1 shallot
• 6 : 4 tablespoons Brandy (Cognac or Armagnac)
• 7 : 4 tablespoons Port
• 8 : 1 bunch parsley
• 9 : 1 bayleaf
• 10 : 1 sprig thyme
• 11 : 1 sprig rosemary
• 12 : ½ teaspoon "Quatre-épices" spice blend
• 13 : 2 eggs
• 14 : 32 g fine (or table) salt
• 15 : 6 g pepper
• 16 : pork caul (crepine) (optional)
• Total weight: 2,232 grams

How long does it take?

Step by step recipe

1		Cut 500 g pork belly draught, 700 g pork loin and 600 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).	30 min.
2		Prepare the marinade by mixing: 1 onion and 1 shallot chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary. Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.	3 hours
3		After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.	10 min.
4		To the minced meat, add chopped 1 bunch parsley, 2 eggs, ½ teaspoon "Quatre-épices" spice blend, 32 g fine (or table) salt and 6 g pepper. These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator: function calcul(form) { var viandes = parseInt(form["viandes"].value); var sel = Math.round((viandes * 32) / 1700); var poivre = Math.round((viandes * 6) / 1700); form["sel"].value = sel; form["poivre"].value = poivre; } Total weight of meat: g Salt : g Pepper : g	2 min.
5		Mix well, your pâté is now ready to be cooked.	2 min.
6		Fill pie dishes, terrines or tins, large or small.	5 min.
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.
8		Put a piece of pork caul onver each dish.
9		And tuck in the edges, using a maryse for example.	5 min.
10		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.	3 hours
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.
12		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.	1 hour

Remarks

Nutritional information

How much will it cost?

For 1 kg 800 g : 11.52 €

Note : These prices are only approximate.

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Your 2 comments or questions on this recipe

• There is parsley in the receipe, but not in the instructions? When does it go in?
  Posted by John february 12^th 2010 at 06:14 (n° 1)
• Oups ! Forgot in step #4 (now corrected).
  Posted by jh february 12^th 2010 at 16:55 (n° 2)

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