James Beard’s Pate De Campagne Provencale

May 09, 2023May 9, 20230 2
James Beard's Pate De Campagne Provencale for a French countryside inspired dish
in Appetizer

Prep

45 min

Cook

3 hours

Ready In

3 hours 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 lbs lean pork , coarsely chopped
2 lbs veal , finely chopped
1 lb pork liver , ground
1 lb pork fat , fresh ( fat bacon fine too )
6 garlic cloves , minced
3 eggs
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1/8 teaspoon allspice
1/3 cup cognac
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon fresh ground black pepper
bacon , to line the terrine ( salt pork fine too )

Nutrision Information

Servings Per Recipe
12-16
Calories
384
Sugar
1g
Fat
30g
Pate De Campagne Provencale is a delicious French country-style pate made from a mixture of meats, spices, and cognac. It is typically served as an appetizer with crackers or bread, but can also be incorporated into a variety of dishes for added flavor. This dish is a bit time-consuming to make, but the end result is a beautifully rustic, savory pate that is perfect for any special occasion or dinner party. Plus, it can be made ahead of time, making it a convenient and impressive dish to serve to guests.

Instructions

1.Preheat oven to 325°F. Place a large roasting pan filled halfway with hot water on the bottom rack of the oven. This will provide moisture for the pate as it bakes.
2.In a large mixing bowl, combine the pork, veal, pork liver, pork fat, garlic, eggs, white pepper, cayenne, allspice, cognac, dried basil, salt, and black pepper. Mix well.
3.Line the bottom and sides of a large terrine with bacon, leaving enough overhang to cover the top of the pate at the end. Fill the terrine with the pork mixture, pressing it down firmly and smoothing the top. Cover the top with the overhanging bacon.
4.Place the terrine in a large baking dish and add enough hot water to come halfway up the sides of the terrine. Cover the dish tightly with foil and bake for about 2 1/2 to 3 hours, or until the pate is completely set and a meat thermometer inserted into the center reads 160°F.
5.Remove the terrine from the baking dish and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least a day to allow the flavors to meld. Serve cold, sliced thin, with crackers or bread.

PROS

This rustic French dish is packed with rich, savory flavor and is perfect for a party or as a special treat.

It can be made ahead of time, making it a convenient and impressive dish to serve to guests.

CONS

Some people may find the combination of meats in this pate to be too heavy or rich.

It is a relatively time-consuming dish to make, so it may not be the best option for a quick weeknight dinner.

HEALTH & BENEFITS

While this dish is not particularly healthy, lean meats like veal and pork can be part of a balanced diet in moderation.
– Pork liver is high in iron and other nutrients
– Garlic is known for its anti-inflammatory properties
– The spices used in this recipe, like allspice and basil, are high in antioxidants.

Print

Leave a Reply

Your email address will not be published.