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    You are in: Home / Community Forums / French, Creole and Cajun Cuisine / Pâté de Campagne?
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    Pâté de Campagne?

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    RiverRat
    Sun Apr 10, 2011 6:48 pm
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    All the pâtés de campagne I'm served when I'm in France, or once, here, at Bar Boulud in NYC, or that I buy here (such as Trois Petits Cochons) are more like a pork meatloaf; all the recipes I find seem to have too much liver and don't come out the way I was hoping they would. Even a small amount of liver seems to be overpowering and to change the flavor. Any ideas/recipes/suggestions?
    JoyfulCook
    Tue Apr 19, 2011 5:00 pm
    Forum Host
    RiverRat
    Tue Apr 19, 2011 6:27 pm
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    Have you tried them, though? The last recipe I used called for even less liver than that, proportionally, and it was still too liver-y!
    JoyfulCook
    Wed Apr 20, 2011 2:07 am
    Forum Host
    No I have not - there are loads on the internet - so many to choose from
    RiverRat
    Wed Apr 20, 2011 6:43 am
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    I know; I've tried a bunch of them. I had one that I liked but I can't find it again. I'm just puzzled, because the kind I buy here from Trois Petits Cochons or eat at restaurants here and in France don't taste liver-y, but the ones I make with most recipes do. I was just hoping someone had tried and liked one that wasn't and could share the recipe.

    Rattie
    JoyfulCook
    Wed Apr 20, 2011 3:48 pm
    Forum Host
    sorry!
    RiverRat
    Wed Apr 20, 2011 4:16 pm
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    No need to apologize! There's so little traffic on this forum these days that if you hadn't replied no one would have!
    JoyfulCook
    Wed Apr 20, 2011 4:23 pm
    Forum Host
    was just trying to help, dont know how lucky you will be - yes, this place echos like a school in assembly - all rather sad really! so many have deserted, but I still like it here, sigh….. will go onto chat to tell you the latest re our move
    RiverRat
    Wed Apr 20, 2011 4:32 pm
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    How does one do that?
    JoyfulCook
    Wed Apr 20, 2011 5:04 pm
    Forum Host
    RiverRat wrote:
    How does one do that?


    Sorry Rattie I ment the French chat here
    http://www.food.com/bb/viewtopic.zsp?t=341640&start=360
    Chef Kate
    Fri May 13, 2011 6:24 pm
    Forum Host
    River Rat, I have a Pate de Campagne recipe which is my old stand-by--I've been making it for about forty years (my, that makes me feel old!)--it has no liver at all--a slice of ham and of veal, some salt pork shallot, herbs, Madiera, cognac, pork, s&p and a bit of bacon. Does that sound like something that would suit? I'll be happy to post it.

    And sorry not to be around more---will try to be more attentive.
    icon_biggrin.gif
    RiverRat
    Fri May 13, 2011 9:26 pm
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    Hi, Chef Kate! Omigosh, actually a live person here; I'd given up. Yes, that recipe sounds as though it would be good, if it's not too fussy or difficult. Do you know what I mean about the typical pâté de campagne you get as an entrée in France, though? And is this similar? Thanks!

    Rattie
    Chef Kate
    Tue May 31, 2011 8:58 pm
    Forum Host
    Finally, I've posted the recipe. I'll let you know as soon as it's published.
    Actually, typing it out, made my mouth water. I'll have to make it myself soon, in all its fattening, cholesterol-laden glory.
    icon_biggrin.gif
    RiverRat
    Wed Jun 01, 2011 6:01 am
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    Thanks, Kate! I'll look for it. It sounds as though it would be perfect!

    Rattie
    JoyfulCook
    Wed Jun 01, 2011 7:13 am
    Forum Host
    Chef Kate wrote:
    Finally, I've posted the recipe. I'll let you know as soon as it's published.
    Actually, typing it out, made my mouth water. I'll have to make it myself soon, in all its fattening, cholesterol-laden glory.
    icon_biggrin.gif


    sounds good icon_smile.gif
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