James Beard'S Pate De Campagne Provencale Recipe

Name: James Beard'S Pate De Campagne Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean pork, coarsely chopped; 2 lbs veal, finely chopped; 1 lb pork liver, ground; 1 lb pork fat, fresh (fat bacon fine too); 6 garlic cloves, minced; 3 eggs; 1/4 teaspoon white pepper; 1/8 teaspoon cayenne; 1/8 teaspoon allspice; 1/3 cup cognac; 1 tablespoon dried basil; 1 tablespoon salt; 1 teaspoon fresh ground black pepper; bacon, to line the terrine (salt pork fine too)

Servings: persons

2 lbs lean pork, coarsely chopped
2 lbs veal, finely chopped
1 lb pork liver, ground
1 lb pork fat, fresh (fat bacon fine too)
6 garlic cloves, minced
3 eggs
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1/8 teaspoon allspice
1/3 cup cognac
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon fresh ground black pepper
bacon, to line the terrine (salt pork fine too)

1
Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it's cooked through. Taste and adjust seasonings if necessary.).
2
Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
3
Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
4
To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.

1430

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs lean pork, coarsely chopped, 2 lbs veal, finely chopped, 1 lb pork liver, ground, 1 lb pork fat, fresh (fat bacon fine too), and more.

Yes, James Beard'S Pate De Campagne Provencale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

James Beard'S Pate De Campagne Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions