1 hr 30 mins
Chef Regina V. Smith's Note:
This classic pate comes from Ricardo magazine's 2006 Holiday issue.
My Private Note
Units: US | Metric
- 1/4 lb salt pork, diced
- 1/2 lb chicken liver
- 1/2 lb boneless skinless chicken thighs, cubed
- 1 lb ground pork
- 2 tablespoons cognac or 2 tablespoons brandy
- 2 teaspoons herbes de provence
- 1 teaspoon fresh thyme leave, chopped
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices prosciutto
- 1In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
- 2In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
- 3Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
- 4With a rack in the middle position, preheat the oven to 350°F.
- 5Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
- 6Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
- 7Served chilled or at room temperature with slices of French bread.
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Nutritional Facts for Country Pate
Serving Size: 1 (94 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 228.2
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 6.2 g
- Cholesterol 124.8 mg
- Sodium 289.0 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 17.1 g
The following items or measurements are not included:
herbes de provence