Country Pate

"This classic pate comes from Ricardo magazine's 2006 Holiday issue."
 
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Ready In:
2hrs
Ingredients:
12
Serves:
12
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ingredients

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directions

  • In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
  • In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
  • Spray 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.
  • With a rack in the middle position, preheat the oven to 350°F.
  • Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
  • Bake 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.
  • Served chilled or at room temperature with slices of French bread.

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Reviews

  1. congratulations on posting an authentic pate recipe from ingredients commonly available...i used pork backs cut from the bone, fat and all, ground in the food processor before incorporating the other meats...i reduced the recipe to 1/3, and it fit perfectly in a mini-loaf pan...after completion of the baking, i poured off the liquid fat pooled around the loaf before placing in the frig...the result was a pate comparable to any pate de campagne that i have eaten in numerous french bistros - 1 pound of pate for an investment of $1.00 of meat products and a little time.
     
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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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