Pate De Campagne Recipe

Summary

Preparation Time2 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal1 Pound, ground (450 Gram)
 Pork belly1 Pound, ground (450 Gram)
 Pigs liver1⁄2 Pound, ground (225 Gram)
 Garlic2 Clove (10 gm), crushed
 Fatback6 Tablespoon, diced
 Coarsely ground black pepper1⁄2 Teaspoon
 Salt1 Teaspoon
 Juniper berries8 , lightly crushed
 Brandy4 Tablespoon
 Fatty bacon slices1⁄4 Pound, cut in half lengthwise (125 Gram)

Nutrition Facts

Serving size

Calories 741 Calories from Fat 438

% Daily Value*

Total Fat 49 g75.1%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol 360.1 mg

Sodium 1148.7 mg47.9%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.22 g0.87%

Sugars 0.1 g

Protein 59 g117.6%

Vitamin A 245.7% Vitamin C 26.6%

Calcium 5.6% Iron 80.4%

*Based on a 2000 Calorie diet

Directions

Mix all the ingredients except the bacon and put into a 1-quart (1-liter) terrine or loaf pan.
Lay the bacon over the top and set aside for 1 hour.
Preheat the oven to 325°F 170°C).
Put the terrine in a roasting pan.
Pour some water into the pan and bake the pate for if hours.
Remove the terrine from the oven and let cool.
Cover the top with foil and leave until completely cold.
Chill in the refrigerator before serving.
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