Pate De Campagne

READY IN: 12hrs
SERVES: 8-12




  • Cut ham slice into 1/4" strips. Cut the salt pork into1/8" slices and the slices into 1/8" strips.
  • Put the shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. (I use a pyrex square glass dish). Add the meat strips, cover and marinate 6 hours or overnight.
  • Mix veal and pork and salt and pepper and refrigerate until ready to use.
  • When ready to make pate, line a 4-cup mold (or 2 small molds) with bacon slices. Drain the liquid from the meat strips into the ground meat and mix (this is the sausage). Place a layer of sausage into the bacon-lined mold, then a layer of eat strips. Continue until all is used, ending with the sausage.
  • Cover the top of the mold with strips of bacon cut to fit. Press down firmly into the mold. Cover tightly with foil, and set mold(s) into a water bath. Bake at 325 degrees F. for two hours.
  • When done, remove from oven and place mold(s) in pan large enough to hold it and any overflow of fat. Weight down the top of the mold, using a foil wrapped brick or the like. Make sure the pate is pressed while still warm. When cool. refrigerate with the weight.
  • When the pate is cold, turn it out of the mold(s), scrape away the congealed fat. A good French cook will save that fat to cook with--fries for example--it tastes great.
  • Serve with cornichons and mustard and crusty bread.