Yield: Approximately 3 pounds

ingredients

  • 2-1/2 lbs pork butt, diced
  • 1/2 lb pork liver, cleaned and diced
  • 4 ounces onion, chopped fine
  • 2 each garlic cloves, minced
  • 5 each parsley sprigs, chopped fine
  • 2-1/2 ounces flour
  • 2 eggs
  • 3/4 ounce salt
  • 1/2 teaspoon white pepper
  • pinch pâté spice
  • 1 fluid ounce brandy
  • 4 fluid ounces heavy cream
  • Fatback, sliced thin as needed

directions

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