French Country Terrine Pate De Campagne

by olga

Servings: 5 pounds

INGREDIENTS

2 lb. boneless fatty pork, ground
1 lb. boneless lean veal, ground
1 lb. pork liver, trimmed and ground
3 1/2 cups fresh bread crumbs
1 large onion, finely chopped and sauteed in 2 Tbsp. butter until soft
3 garlic cloves, crushed to a paste with 1/2 tsp. coarse salt
2 Tbsp. chopped fresh parsley
2 tsp. mixed spices
1 Tbsp. mixed dry herbs
1 Tbsp. salt
5 or 6 eggs
1/2 cup brandy
1/4 lb. pork caul, soaked and drained
1/4 lb. fresh pork fatback, cut into long, thin strips

INSTRUCTIONS

Combine all of the ingredients except the caul and the strips of fatback. Mix thoroughly, using both hands. Fry a spoonful of the mixture and taste it for seasoning.

Line a 2 1/2 quart earthenware gratin dish with the caul, letting it hang over the edges. Pack in the mixture, mounding it up to form a dome. Press the strips of fat in a crisscross pattern over the surface and fold over the caul, molding it neatly.

Cook the terrine in a preheated 350 F. oven for 1 1/2 hours, or until a skewer inserted in the center comes out hot.

Petits Propos Culinaires.

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Tagged: french, pate add tags

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