Country Pate

READY IN: 2hrs
Recipe by Chef Regina V. Smith

This classic pate comes from Ricardo magazine's 2006 Holiday issue.

Top Review by zaksdad

congratulations on posting an authentic pate recipe from ingredients commonly available...i used pork backs cut from the bone, fat and all, ground in the food processor before incorporating the other meats...i reduced the recipe to 1/3, and it fit perfectly in a mini-loaf pan...after completion of the baking, i poured off the liquid fat pooled around the loaf before placing in the frig...the result was a pate comparable to any pate de campagne that i have eaten in numerous french bistros - 1 pound of pate for an investment of $1.00 of meat products and a little time.

Ingredients Nutrition


  1. In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
  2. In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
  3. Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour.
  4. With a rack in the middle position, preheat the oven to 350°F.
  5. Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
  6. Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
  7. Served chilled or at room temperature with slices of French bread.

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