World Flavors Cookbook

Pate de Campagne

A rustic country-style pork pate with herbs and cognac — served with cornichons and crusty bread.

Cuisine: France

Ingredients

• 500g pork shoulder, coarsely minced
• 250g pork liver, finely minced
• 250g pork belly
• 2 shallots, minced
• 2 cloves garlic
• 2 tbsp cognac or brandy
• Fresh thyme, parsley
• 2 eggs
• Salt, black pepper, quatre epices
• Bacon rashers to line the terrine

Instructions

1. Mix all meats with shallots, garlic, cognac, herbs, eggs, and spices.
2. Line a terrine with overlapping bacon rashers.
3. Pack meat mixture firmly into the terrine.
4. Fold over bacon. Cover with lid or foil.
5. Bake in a bain-marie at 150C for 90 minutes.
6. Press and cool overnight. Serve sliced.