COUNTRY PÂTÉ (PÂTÉ DE CAMPAGNE) RECIPE | EPICURIOUS
Provided by: Maria Helm Sinskey
Yield: Makes 20 servings
|3/4 cup Cognac|
|3 tablespoons unsalted butter|
|1 cup minced onion|
|2 1/2 pounds ground pork|
|12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)|
|plus 14 bacon slices|
|3 garlic cloves, pressed|
|2 1/2 teaspoons salt|
|2 1/2 teaspoons dried thyme|
|1 1/2 teaspoons allspice|
|1 teaspoon freshly ground black pepper|
|2 large eggs, lightly beaten|
|1/3 cup whipping cream|
|1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips|
|Coarse sea salt|
- Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.
- Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
- Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
- Tiny French pickles; available at specialty foods stores.