Country Pâté

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Recipe by MarielC

This is from the New York Times. I'm putting this here for safe keeping. I probably won't use fennel seeds since I don't like them.

Ingredients Nutrition


  1. Heat oven to 350°F Put half the meat in a food processor and pulse to chop. The pieces should be between 1/4 inch and 1/2 inch in diameter. Place in a bowl and set aside.
  2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with the reserved chopped meat and cream. If you like, make a tiny burger, sauté it and taste, then adjust seasoning if necessary.
  3. Pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.

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