Recipes
Pâté de Campagne (Country Pâté)
This is a recipe from Towny's father, who loved to cook. As a US Ambassador, he regularly entertained, filling their home with hungry guests. This pâté was always on the table when the party began and not to be found by the time the guests had gone home.
- ˝ cup shelled pistachio nuts
- 2-3 stalks celery
- 1 large onion
- 2 garlic cloves
- ˝ pound veal
- ˝ pound pork
- ˝ pound beef
- 2 eggs
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- Allspice, to taste
- ľ pound Braunswcheiger liverwurst
- Brandy
- Dry sherry
Preheat oven to 350 degrees.
Cover and soak shelled pistachio nuts in brandy and dry sherry. Puree celery, onion, and garlic; then, place in large bowl. Process the meats, eggs, and all seasonings (except bay leaves) into a ball; this will probably need to be done in two batches. Strain nuts. Add meat mixture to onion-celery mixture and then add nuts. Fold in Braunswcheiger liverwurst into mixture. To test for taste, heat oil in pan and cook a small portion; adjust for seasoning if necessary.
Place mixture into Pâté pan or baking dish, one quarter layer at a time. Between each layer, drop (bang) Pâté pan on counter to release air from mixture. Place bay leaves on top of Pâté and screw on lid or cover the casserole dish. Place Pâté pan or casserole dish in a pan filled halfway up with water. Bake for 1 to 1 ˝ hours. Best if served 24 hours later.
Serve with crusty French bread, a little Dijon mustard, and cornichons.
Wine pairings- Red: Southern Rhône; Light Bordeaux; South African Pinotage
- White: Well-oaked California Chardonnay