Pate De Campagne With Walnuts Recipe
Save time and money. Skip next visit to French restaurants and prepare Pate De Campagne With Walnuts in privacy and romance of your home! I will prepare this Pate De Campagne With Walnuts as Appetizer for a get-together I am soon going to host. The French Pate De Campagne With Walnuts has a way of addicting you to it on the first bite. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Pate De Campagne With Walnuts, just like I do.
Ingredients
1 pound lean veal, ground
1 pound lean pork shoulder, ground
2 pounds fresh pork fat, ground
1 3/4 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
3/4 to 1 teaspoon ground allspice
1 teaspoon dried tarragon
1/2 to 1 teaspoon dried oregano
4 garlic cloves, peeled and chopped fine
3 juniper berries, crushed
1/2 cup Cognac
1/4 cup Madeira wine
4 eggs, lightly beaten
3/4 cup finely chopped yellow onions, sauteed in pork fat or butter until soft, then drained
1/2 pound beef liver, cut into 1/2 inch dice
1 cup shelled walnuts
1 pound thinly sliced fresh pork fat (to line loaf pan)
2 bay leaves
3 whole juniper berries
Directions
Combine the ground veal, ground pork, pork fat, coarse salt, pepper, thyme, allspice, tarragon, oregano, garlic, crushed juniper berries, cognac, Madeira, eggs and onions.
Blend thoroughly without overworking the mixture.
To test for seasoning, saute, cool, and taste a small patty of the mixture.
Correct all seasonings.
Fold in the diced beef liver and walnuts.
Preheat oven to 350°F.
Bring a kettle of water to a boil.
Line the bottom and sides of a loaf pan 9 1/2 x 5 x 3 inches with the sheets of pork fat, letting some hang over the sides.
Pack the meat mixture into the pan, pressing so that no air pockets remain.
The top should mound up slightly.
Top with 2 bay leaves and 3 whole juniper berries.
Cover with the overhanging edges of the lining fat, then with a sheet of pork fat cut to fit, then with aluminum foil.
Press the foil snugly onto the edges of the pan to be sure that the pate is completely enclosed.
Set the loaf pan in a larger pan and place in the lower third of the oven.
Pour enough boiling water into the outer pan (the bain-marie) to come halfway up the sides of the inner pan.
Bake for 2 1/2 to 3 hours.
The pate is done when it shrinks from the sides of the pan and the juices run a clear yellow; you can check this by uncovering the pate and pressing a spoon on top.
When pate is done, remove the loaf pan from the boiling water bath, or pour the water from the outer pan.
The loaf must now be weighted for several hours; this is done to force out the interior fat and compress the meat so it will slice evenly.
To weight the pate, place another loaf pan or a board of suitable size on top of the pate.
Put 2 bricks or an equivalent weight of heavy canned goods in the pan or on the board.
Let cool, then refrigerate without the weights.
When the pate has been chilled thoroughly, remove it from the loaf pan.
Remove the fat around it, wrap the loaf, and return it to the refrigerator; or let it warm slightly at room temperature, then serve.
The flavor is enhanced after 1 or 2 days of refrigeration.
Let the pate come to near room temperature before serving.
Blend thoroughly without overworking the mixture.
To test for seasoning, saute, cool, and taste a small patty of the mixture.
Correct all seasonings.
Fold in the diced beef liver and walnuts.
Preheat oven to 350°F.
Bring a kettle of water to a boil.
Line the bottom and sides of a loaf pan 9 1/2 x 5 x 3 inches with the sheets of pork fat, letting some hang over the sides.
Pack the meat mixture into the pan, pressing so that no air pockets remain.
The top should mound up slightly.
Top with 2 bay leaves and 3 whole juniper berries.
Cover with the overhanging edges of the lining fat, then with a sheet of pork fat cut to fit, then with aluminum foil.
Press the foil snugly onto the edges of the pan to be sure that the pate is completely enclosed.
Set the loaf pan in a larger pan and place in the lower third of the oven.
Pour enough boiling water into the outer pan (the bain-marie) to come halfway up the sides of the inner pan.
Bake for 2 1/2 to 3 hours.
The pate is done when it shrinks from the sides of the pan and the juices run a clear yellow; you can check this by uncovering the pate and pressing a spoon on top.
When pate is done, remove the loaf pan from the boiling water bath, or pour the water from the outer pan.
The loaf must now be weighted for several hours; this is done to force out the interior fat and compress the meat so it will slice evenly.
To weight the pate, place another loaf pan or a board of suitable size on top of the pate.
Put 2 bricks or an equivalent weight of heavy canned goods in the pan or on the board.
Let cool, then refrigerate without the weights.
When the pate has been chilled thoroughly, remove it from the loaf pan.
Remove the fat around it, wrap the loaf, and return it to the refrigerator; or let it warm slightly at room temperature, then serve.
The flavor is enhanced after 1 or 2 days of refrigeration.
Let the pate come to near room temperature before serving.
