PÂTÉ DE CAMPAGNE
 

 

INGREDIENTS

2-1/2 lbs

1/2 lb

4 ounces

2 each

5 each

2-1/2 ounces

2

3/4 ounce

1/2 teaspoon

Pinch

1 fluid ounce

4 fluid ounces

As needed

Pork butt, diced

Pork liver, cleaned and diced

Onion, chopped fine

Garlic cloves, minced

Parsley sprigs, chopped fine

Flour

Eggs

Salt

White pepper

Pâté spice

Brandy

Heavy cream

Fatback, sliced thin
 

Yield: Approximately 3 pounds

  

  1. Ground 1 pound of the pork butt with the pork liver, onion, garlic and parsley through first the medium and then the fine die of a grinder. Grind the remainder of the pork butt through a coarse die.

  2. Combine the fine and coarse ground meats in a large bowl.

  3. Working over an ice bath, stir in the remainder of the ingredients, except the fatback, until they are just blended.

  4. Make a test quenelle to check for seasoning and consistency.

  5. Use the fatback to line a pâté mold.

  

Convection Oven

  1. Bake in the water bath at 325°F on low fan to an internal temperature of 150°F.

Hydrovection Oven

  1. No water bath needed. Cook in Hydro mode at 225°F on low fan to an internal temperature of 150°F. Use the detachable core probe.

Combi Oven

  1. No water bath needed. Cook in Combi mode at 225°F on low fan to an internal temperature of 150°F. Use the detachable core probe.