Country Pate 2

  • Servings : 6



  • 2 small onions, quartered
  • 1 clove garlic
  • 1/3 cup packed fresh parsley leaves
  • 1 lb sliced bacon
  • 1/4 cup dry white wine
  • 1 Tbs cognac
  • 1 tsp fines herbs
  • 2 tsp salt
  • 1/2 tsp pepper, coarsely ground
  • 1 lb veal, ground
  • 1 1/2 lbs ground pork
  • cornichons, mustard, and assorted breads as accompaniments


Step 1

In a food processor mince fine the onions and garlic, and the parsley, add 1/2 pound of the bacon, and blend the mixture until smooth. Add wine, the cognac,the fines herbs, the salt and the pepper and blend the mixture well.

Step 2

Transfer the mixture to a large bowl and knead in the veal and pork.

Step 3

Line a 9X5 inch loaf pan with the remaining 1/2 pound of bacon slices letting it hang over the edges, pack the pate mixture into the pan firmly, and fold any overhanging bacon up over the top.

Step 4

Bake the pate covered with a double layer of foil in a preheated 375F degree oven for 1 hour and 45 minutes. ( set in a pan of boiling water). Until juices run clear. Discard the pan of water and let the pate cool, topped with a 2 pound weight and pour off the fat in the pan.

Step 5

When serving discard the outer layer of bacon if desired and turn onto plate. Serve sliced thin with cornichons, mustard and breads

Step 6

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