Pate Grand-Mere Recipe

Name: Pate Grand-Mere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bacon thinly sliced; 2 1/2 pounds pork shoulder cleaned, cut into 2-inch dice for grinding; 1/2 pound pork snout braised until tender, diced for grinding; 1/2 pound pork fatback slab, diced for grinding; 2 pounds pork liver diced for grinding; 4 15/16 tablespoons salt; 3/16 ounce tinted curing mix Prague Powder #1; 2 tablespoons butter; 1 1/8 cups shallots brunoise; 1 3/4 tablespoons garlic minced; 9/16 cup brandy; 12 sprigs thyme; 2 bay leaves; 5/8 cup cream; 1 3/16 cups milk; 1 Pan De Mie loaf crust removed, 1-inch dice; 4 eggs beaten; 1/2 cup pistachios

Servings: persons

1 pound bacon thinly sliced
2 1/2 pounds pork shoulder cleaned, cut into 2-inch dice for grinding
1/2 pound pork snout braised until tender, diced for grinding
1/2 pound pork fatback slab, diced for grinding
2 pounds pork liver diced for grinding
4 15/16 tablespoons salt
3/16 ounce tinted curing mix Prague Powder #1
2 tablespoons butter
1 1/8 cups shallots brunoise
1 3/4 tablespoons garlic minced
9/16 cup brandy
12 sprigs thyme
2 bay leaves
5/8 cup cream
1 3/16 cups milk
1 Pan De Mie loaf crust removed, 1-inch dice
4 eggs beaten
1/2 cup pistachios

1
Lay out a piece of plastic wrap that will completely cover the inside of the terrine mold, with an excess of 1-inch on all sides. Shingle thinly sliced bacon onto the plastic wrap perpendicular to the length of the terrine. Place the bacon and plastic wrap in the fridge until ready to assemble terrines
2
Grind the pork shoulder, snout and backfat using a 1/4-inch die. Add the liver to the ground mixture and grind again using a 1/8-inch die. Add salt and tinted curing salt and mix with a rubber spatula. Reserve cold
3
Preheat an oven to 325u00b0F. Melt the butter in a saute pan and sweat the shallot and garlic until softened and fragrant. Add thyme sprigs and bay leaves and deglaze the pan with brandy. Add cream, milk and bring to a simmer. Add the diced bread, remove from heat, and steep until the mixture cools to room temperature. Remove thyme sprigs and bay leaves. Add the beaten eggs and blend the bread and cream mixture in a food processor until smooth to form a panade. Mix the panade together with the pork mixture and fold in pistachios
4
Press the shingled bacon and plastic wrap into the bottom of the terrine mold so the bacon is exposed and lines the bottom and sides of the terrine, with about an inch of exposed bacon hanging over the edge of the terrine on both sides. Pour the pork and panade mixture into the terrine and bang against a hard surface to dislodge any trapped air bubbles. Fold the exposed bacon over top (trimming if you have too much overlap) and fold over the plastic wrap to tightly enclose the terrine. Place a lid on the terrine mold and cook in a water bath for 30-40 minutes or until the internal temperature reaches 155u00b0F
5
Remove the terrine from the oven and remove the lid. Use a piece of foil-covered cardboard cut to fit the internal length and width of the terrine to press against the surface of the cooked terrine. Place a few cans on top to weigh and press the terrine. Refrigerate and cool completely before serving

2514

kcal

Calories

166

Fat

Carbs

228

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 1 pound bacon thinly sliced, 2 1/2 pounds pork shoulder cleaned, cut into 2-inch dice for grinding, 1/2 pound pork snout braised until tender, diced for grinding, 1/2 pound pork fatback slab, diced for grinding, and more.

Yes, Pate Grand-Mere 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!

Pate Grand-Mere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions