Some years later, in the early 80s I made another attempt at this craft. This time a Country Pate. My wife and I were so lacking in knowledge of this that we tried to eat it the day I made it and were terribly disappointed. At the suggestion of a more sophisticated couple she knew we attempted the pate again after it had sat for two days. Thank you Larry and Leo, without your advice that day I'm certain I would not have attempted it again.
I make this pate yearly, if not more often, as we like it. I made two on the Sunday past which I will document here. I will also be making one to take with me to the Cleveland meeting of the America's Test Kitchen Irregulars, where I will demonstrate making a fourth.
I've blogged here on this before, here, but this time I will be including the recipe.
This is the finished product, but before going in the oven.
First we need to gather our ingrediants.
Now I should mention that this pate is an unofficial entry in to an offal contest. (Hunter Angler Gardner Cook) Now it isn't that I don't approve of an offal contest, and with two different ones in the pate it should qualify, but I'm not really entering. I was hoping to do this with smoked sweetbreads rather than smoked chicken liver, but I couldn't find them.
The prize is a copy of the old Time Life The Good Cook Variety Meats cook book, and I still have my copy, along with every volume in that series and the TL Foods of the World series. Books well worth having if you can find them. Why Time Life doesn't at least put out a CD reprint is beyond me. I'll buy it.
1 lb chicken livers
3 garlic cloves, crushed to a paste with
2 tbsp chopped fresh parsley
5 small but whole bayleaves
If you don't have a meat grinder then the fatty pork, veal and pork liver will need to be ground, I wouldn't use a food processor for this.
That is all of the meat but the bacon. Note that because I've a smoker going for another project, which will be posted soon, the chicken livers are smoked for this pate only.
Cube the meats, except the chicken livers, and set aside.
Get you terrine and your bacon, that 2 lbs will turn out to be a few strips short.
Then start a basket weave with the bacon
You get the idea.
Grind away. That is the KA grinder and I used the large die. Note that the entire grinder was held in an ice bath prior to use, and the blade was steeled prior to assembly of the grinder.
And the meat is ground.
The eggs and cognac, everthing except the ground meat and smoked liver.
Now this is the other pate, but you can see the chicken livers, fresh in this case, on top of the half filled terrine, 3 qt terrine works fine.
Then I will check the center for 130F and when it gets there let it finish cooking out of the oven.