Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lean veal or chicken - plus

  2. 1 oz 28g Lean veal or chicken

  3. 8 oz 227g Lean pork

  4. 14 oz 397g Fatback

  5. 2 teaspoons 10ml Salt

  6. 1 teaspoon 5ml Freshly-ground white pepper

  7. 1/2 cup 118ml Applejack, calvados, or brandy

  8. 1 tablespoon 15ml Vegetable oil

  9. 4 oz 113g Chicken livers - trimmed

  10. 1 tablespoon 15ml Pureed garlic

  11. 1/4 cup 59ml Brandy

  12. 2 1/2 Bay leaves

  13. 1 Dayold white bread - crusts removed

  14. 2 teaspoons 10ml Ground allspice

  15. 1/2 teaspoon 2 1/2ml Freshly-grated nutmeg

  16. 3 teaspoons 15ml Eggs (small)

  17. 1/2 lb 227g / 8oz Bacon - sliced

  18. 1/4 lb 113g / 4oz Baked ham

  19. 1/4 lb 113g / 4oz Pickled tongue

  20. 4 Bay leaves - for garnish

  21. 5 Garlic cloves - peeled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1-inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3 to marinate. After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.) Preheat oven to 325 degrees. Line a 9- by 5- by 3-inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4- by 1/2- by 1/2-inch julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.) Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool. Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice. To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2-inch slices and serve on lettuce leaves. This recipe yields 1 loaf or 18 appetizer servings.


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