Pate De Campagne Recipe
Ingredients
| Veal | 1 Pound | |
| Pork belly | 1 Pound | |
| Pig’s liver | 1/2 Pound | |
| Garlic | 2 Clove (5gm), crushed | |
| 6 tablespoons diced fatback | ||
| 1/2 teaspoon coarsely ground black pepper | ||
| Salt | 1 Teaspoon | |
| 8 juniper berries, lightly crushed | ||
| Brandy | 4 Tablespoon | |
| Half and Half | 1/4 Pound | |
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.
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.
Chef
