How to Make Country Pâté (Pâté De Campagne)

Following a recipe found in Bon Appétit, here's my step-by-step in making this dish!

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How to Make Country Pâté (Pâté De Campagne) Recipe
21 Steps
Ingredients
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1
Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

2
Minced the onion to fill up a cup.

Minced the onion to fill up a cup.

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3
Melt butter in heavy medium skillet over medium heat. Add the onion.

Melt butter in heavy medium skillet over medium heat. Add the onion.

4
Sauté until soft and translucent but not brown, about 8 minutes.

Sauté until soft and translucent but not brown, about 8 minutes.

5
Finely chop 6-8 slices of the bacon.

Finely chop 6-8 slices of the bacon.

6
Combine ground pork and chopped bacon in a large bowl.

Combine ground pork and chopped bacon in a large bowl.

7
Using fork or fingertips, mix together until well blended. (I used both my fingers and a fork. Definitely clip your nails before doing this!)

Using fork or fingertips, mix together until well blended. (I used both my fingers and a fork. Definitely clip your nails before doing this!)

8
Add sautéed onion, garlic, salt, thyme, allspice, and pepper to the bowl with pork mixture and stir until incorporated.

Add sautéed onion, garlic, salt, thyme, allspice, and pepper to the bowl with pork mixture and stir until incorporated.

9
Add the reduced, cooled Cognac...

Add the reduced, cooled Cognac...

10
The lightly beaten eggs...

The lightly beaten eggs...

11
And the cream to the bowl.

And the cream to the bowl.

12
Stir until well blended.

Stir until well blended.

13
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 6-8 slices across width of pan and 3-4 slices on each short side of pan and overlapping pan on all sides. (I used a slightly smaller pan.)

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 6-8 slices across width of pan and 3-4 slices on each short side of pan and overlapping pan on all sides. (I used a slightly smaller pan.)

14
Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices.

Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices.

15
Arrange ham strips over in single layer. Top with remaining meat mixture.

Arrange ham strips over in single layer. Top with remaining meat mixture.

16
Fold bacon slices over, covering pâté.

Fold bacon slices over, covering pâté.

17
Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven.

Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven.

18
Pour boiling water into baking pan to come halfway up sides of loaf pan.

Pour boiling water into baking pan to come halfway up sides of loaf pan.

19
Bake pâté until a thermometer inserted through foil into center registers at least 155°F, about 2 hours 15 minutes.

Bake pâté until a thermometer inserted through foil into center registers at least 155°F, about 2 hours 15 minutes.

20
Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Can be made 4 days ahead.

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Can be made 4 days ahead.

21
Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices. Done and enjoy!

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices. Done and enjoy!

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