Where to buy pâté de campagne that's not too liver-y?
I'm making Beef Wellington for Christmas dinner. I know some purists say that only pâté de foie gras will do for that recipe, but that just won't fly at my house. My family will eat it if it contains a little liver, but not if it's especially prominent in the taste.
I know some pâté de campagne has no liver, some has a little, and some has a lot more. I asked the deli guy at Metropolitan Market, but he said theirs has a pretty strong liver flavor. Any other suggestions for buying it locally? Or, failing that, a source of a nice mushroom pâté?
(I did consider making the pâté myself, but I decided that making the puff pastry from scratch was enough of an adventure this time around.)
1908 Queen Anne Ave N, Seattle, WA
Have you used pate de campagne in wellies before? I'd be really careful as it probably won't melt like pate de foie gras will melt. I'd be concerned that you'd be left with odd pieces of whatever is in the pate (bread? nuts? here and there in the wellies...). I, personally, love bleu cheese and spinach in individual wellies rather than pate - you might try that if your family likes bleu cheese.
I think this is a very good point. I was thinking the same thing. Honestly, I'm not sure I'd say that pate de fois gras tastes particularly "liver-y" its more fatty and I say that as one who is also not very big on the liver flavor.
I would suggest getting a slice of the Sea Breeze Farm pate de compagne and just having it as an appetiser with some nice cornichons and a bit of dijon. They can be found at the U-District market on Saturdays and Ballard on Sundays
Another idea would be to buy a chunk from a restaurant that you like... There was a place down on 1st, near Le Pichet that had (to my tastebuds) pretty great pate, and I did buy a piece there for a nice lunch I put together. I can't remember the name of the restaurant, and it's closed now anyway, but maybe you have a favorite restaurant where you can do the same?
congratulations (i think) on making your own puff paste; due to the good quality of pepperidge farm frozen dough, i havent done that for years. most country ("campagne") pates use liver, generally pork so you're just going to keep taste testing to find one you like - and it may not be labelled "pate de campagne".. try dilaurenti's or the other cheesemonger in the market. the new butcher at melrose market occasionally has a few pates for sale