Pâté de Campagne
Discover how to make delicious Pâté de Campagne with tender livers and savory pork, marinated overnight for rich flavor. Perfect for appetizers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.searching4zen.com.
Cooking tools:
- Meat grinder
- Stand mixer
- Terrine dish
- Instant-read thermometer
- Kitchen scale
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Airtight container
Ingredients
- 125 g (4.4 oz) chicken/pork livers
- 200 g (7 oz) pork belly
- 100 g (3.5 oz) pork scotch or shoulder
- 100 (3.5 oz) pork fat (fat back)
- 1 whole egg
- 50 ml (1.7 fl oz) milk or cream
- 30 g (1 oz) onions (finely diced)
- 20 g (0.7 oz) shallots (finely diced)
- 2 tbsp parsley (finely chopped)
- Half a garlic clove (optional)
- 1 small twig of thyme
- 10 g (.35 oz) sea salt
- 1 g / ½ tsp white pepper
- 1 g / ½ tsp signature spice mix or grated nutmeg
- 1 g / ½ tsp black pepper
- 1 g / ½ tsp brown or raw sugar
- 1 or 2tbsp cognac or white wine
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