French Pate (chicken liver and pork terrine)
User Reviews
5
French Pate (chicken liver and pork terrine)
Description
French Pate (chicken liver and pork terrine) uses chicken livers cleaned and coarsely chopped, mixed with country-style pork sausage and seasoned with egg, dry milk, nutmeg, kosher salt, freshly ground pepper, and fines herbes or herbes de Provence. Gin adds a distinctive aromatic touch. The mixture is pressed into a mold lined with bacon slices that wrap over the edges, ensuring a flavorful fat layer and casing during baking.
The pate is baked at 350°F, covered to allow gentle cooking with steam escaping through slits in the foil if used. The result is a textured, compact terrine with smooth and hearty characteristics. The bacon lining crisps slightly and juices enrich the interior flavor.
Serve this pate chilled or at room temperature, often accompanied by traditional garnishes like cornichons and a touch of Dijon mustard. This combination adds brightness and sharpness to contrast the pate's richness.
Proper bacon lining and careful blending of the liver and sausage maintain moisture and balance strong flavors. Covering during baking keeps the pate tender and prevents drying out. Resting before slicing lets the terrine firm up for clean portioning.
Ingredients
- 1 pound chicken liver
- 1 pound sausage I use Jimmy Dean- regular, country style
- 1 egg
- 1 tablespoon nonfat dry milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon nutmeg freshly grated
- 1 ounce gin about 2 tablespoons
- 1 tablespoon fines herbes or herbes de provence
- ⅓ pound Bacon
- 3½ - 4 cups water hot
Instructions
- Preheat the oven to 350 degrees.
- Clean the chicken livers, by removing any excess fat and cutting away any large veins. Transfer livers to a mini-prep food processor and pulse several (8-10) times until the livers are well chopped, but not completely smooth.
- In a large bowl combine the chicken livers and the sausage. Use your hands to blend the sausage into the chicken livers until they are well combined and their are no large chunks. Add the egg, nonfat dry milk, herbs, salt, pepper, nutmeg and gin. Use your hands again to completely combine the ingredients together. Set aside.
- Prepare the pate mold (or 8x 4.5" loaf pan) by lining it with slices of uncooked bacon, draping the excess over the side. Cut slices of bacon and press them to the other three sides of the terrine or loaf pan.
- Ladle the pate mixture into the terrine mold and cover tightly with the lid or aluminum foil. If using aluminum, use a sharp knife to make several slits in the aluminum so steam can escape.
- Place the terrine in a pan with high sides and set the pan in the oven. Carefully pour the hot water into the pan until the water comes up about halfway on the pate mold. Bake for one hour and ten minutes. After baking, let the liver and pork terrine rest in the water bath for 30 minutes.
- Carefully remove the pâté from the water bath and let cool to room temperature. Cover and refrigerate overnight. Pâté is best when the flavors marry for several days before serving.
- To unmold the pate, fill the high-sided pan with hot tap water and rest the terrine in the water for several minutes to loosen the pate from the mold. Use a sharp knife to loosen the edges. Turn the pate out onto a platter or dish.
- Serve with crackers,crostini and/or crudite, cornichons and whole grain dijon mustard.
Notes
- For a classic presentation, serve the pate with cornichons and a dollop of Dijon mustard.
- Line the terrine mold fully with bacon to lock in moisture and add savory flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 443mg | 18% |
| Potassium | 182mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 3414IU | 68% |
| Vitamin C | 6mg | 7% |
| Calcium | 20mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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