Farmhouse Pâté Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Pork belly1⁄2 Pound
 Lean veal1⁄2 Pound
 Pig's liver4 Ounce
 Bacon fat4 Ounce (rind removed)
 Salt1 Teaspoon
 Freshly ground black pepper To Taste
 Ground mace1 Pinch
 Dry white wine30 Milliliter
 Brandy15 Milliliter
 Garlic1 Clove (5 gm) (peeled and crushed)

Nutrition Facts

Serving size

Calories 542 Calories from Fat 405

% Daily Value*

Total Fat 45 g69.2%

Saturated Fat 17.3 g86.4%

Trans Fat 0 g

Cholesterol 188.8 mg

Sodium 621.7 mg25.9%

Total Carbohydrates 2 g0.5%

Dietary Fiber 0.13 g0.5%

Sugars 0.1 g

Protein 27 g54.3%

Vitamin A 122.9% Vitamin C 13.3%

Calcium 2.2% Iron 41.7%

*Based on a 2000 Calorie diet


1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a roasting tray.

3. Very finely mince the pork, veal and liver two or three times and combine together.
4. Dice half the bacon and add with the minced mixture along with the remaining ingredients; stir to mix well.
5. Leave in a cool place for 2 hours.
6. Spoon the mixture into the baking dish, press down lightly and cover with strips of the remaining fat bacon.
7. Put the dish in a roasting tin half filled with water, cover with foil and bake at 160°C/325°F or Gas Mark 3 for 1 1/4 to 1 1/2 hours or until set.
8. To freeze the P-té: Put some heavy object on top of the P-té, and then chill in the refrigerator until firm.
9. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
10. Label the bag as it makes it easier to distinguish.
11. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.

12. Arrange the P-té on a serving platter and serve cut into thick slices.

P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.