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.
- 1⁄4 lb salt pork, diced
- 1⁄2 lb chicken liver
- 1⁄2 lb boneless skinless chicken thighs, cubed
- 1 lb ground pork
- 2 tablespoons cognac or 2 tablespoons brandy
- 2 teaspoons herbes de provence
- 1 teaspoon fresh thyme leave, chopped
- 1⁄4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 8 slices prosciutto
Directions See How It's Made
- In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
- In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
- 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.
- With a rack in the middle position, preheat the oven to 350°F.
- 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.
- 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.
- Served chilled or at room temperature with slices of French bread.