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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.

2.0M 2 951 4.2

Last modified on: October 3^rd 2019

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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 28 g fine (or table) salt
15 4 g pepper
16 pork caul (crepine) (optional)
17 2 cloves garlic
Total weight: 2,226 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

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
54 min.	4 hours	3 hours	7 hours 54 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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Step by step recipe

Stage 1 - 30 min.

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).

Stage 2 - 3 hours

Prepare the marinade by mixing: 1 onion, 1 shallot and 2 cloves garlic 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.

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 bunch parsley, 2 eggs, ½ teaspoon "Quatre-épices" spice blend, 28 g fine (or table) salt and 4 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.

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.

And to drink?

A good red wine

Keeping

Several days in the fridge, in a closed jar.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,876 Kcal or 28,788 Kj	269 gr	146 gr	561 gr
344 %	103 %	14 %	85 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
309 Kcal or 1,294 Kj	12 gr	7 gr	25 gr
15 %	5 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg

How much will it cost?

For 1 kg 800 g : 11.56 €

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: You can check-out other recipes which use it, like for example: Rabbit terrine, Paté en croute (terrine in a pie crust), ... All
	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Bacon and cabbage omelette, Eggs Arsène, Potted meat (rillettes), Rillons de Tours, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Old style brioche, Sweetcrust pastry (pâte sablée), Oaty walnut cake , Cramique, ... All

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Your 2 comments or questions on this recipe

Oups ! Forgot in step #4 (now corrected).
Posted by jh february 12^th 2010 at 16:55 (n° 2)
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)

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