Pâté de Campagne?

[RiverRat]

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]

have a look at these!

James Beard's Pate De Campagne Provencale

Veal and Ham Pate (Perrine De Campagne)

[RiverRat]

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]

No I have not - there are loads on the internet - so many to choose from

[RiverRat]

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]

sorry!

[RiverRat]

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]

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]

How does one do that?

[JoyfulCook]

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]

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.

[RiverRat]

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]

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.

[RiverRat]

Thanks, Kate! I'll look for it. It sounds as though it would be perfect!

Rattie

[JoyfulCook]

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.

sounds good