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Dec 19, 2010 02:05 PM

Country pate recipe - Help! I'm scurred!

Okay, we're having a country progressive party with our neighbors - each house chooses a country and serves an appetizer influenced by that country and the party moves from house to house - and I chose France. Initially I was going to make gourgeres. I have a great recipe and I've made them many times. But one of the guests in gluten-free and I also wanted to step outside my comfort zone a bit. I was searching Epicurious and found a good pate de campagne that sounded really good and like it would have mass appeal (some neighbors are not adventurous eaters). Here is a link to the recipe:

Is this a good idea? Any tips? I'm concerned about the weighting and the water bath and all the various steps. Should I add pistachios as some reviewers suggested? How would you recommend serving it? Baguette slices toasted or not? Is it served cold or room temp? Any advice you can offer will be greatly appreciated!

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  1. I'm not getting a link to the recipe. No matter though - I have a rough pork terrine in the freezer for Xmas using this recipe -

    Assuming your recipe is similar, then cooking it in a bain marie is the right way to go as it will be a gentler process than just baking. Weighting it down overnight is very much about getting the right texture that will give nice slices.

    As for service, we slice it so it can be eaten with a knife and fork. Usual accompaniements are either cornichons or chutney. Or both. Bread served separately. Room temperature - serving cold would mean no-one would taste anything properly.

    1. Room temp on toasted herb lavash w/ baked brie and cornichons...yum!

      1. I'm looking at making this same recipe as a hostess gift for a New Year's Eve party and I'm nervous too! If you have ANY tips from your experience, I'd appreciate it. FWIW- I had a wonderful country pate at local restaurant with both pistachios and dried apricots so I was planning on trying to incorporate both of those. Also going to try some homemade quick pickles- restaurant served theirs with pickled okra and it was the only time I've ever liked okra.

        Good luck!

        1. the recipe looks good and these sorts of things are actually pretty easy, as well as forgiving, to make. they freeze beautifully, so no day-of-event stress. serve it room temp, with chutney, cornichons and a strong country mustard. i prefer fresh bread, since toast sitting out just gets quickly stale.

          i'd like the addition of pistachios, but would not like dried fruit "inside" it, AT ALL. but that's just me. :)

          1 Reply
          1. I would add pistachios - not so sure about the apricot. The water bath - a tip. I use my roasting pan, put it in the hot oven, put the terrine or loaf pan in the roasting pan, then pour in boiling water from the kettle.

            I have a Le Creuset terrine - I wrap a piece of cardboard that I cut to fit it, wrap it in parchment paper, and then weigh it down with some cans.

            In addition to cornichons, I like pickled onions and a little mustard. Definitely room temperature.

            16 Replies
            1. re: MMRuth

              Great advice, thank you to you all. I will add the pistachios and chutney as a side with the cornichons and mustard.

              Question, how much pistachios and what kind are best? TIA!

              1. re: lynnlato

                A handful or two? I also like berry flavored things with pate - some kind of compote. Or a wine jelly.

              2. re: MMRuth

                Tip for the weighing it down - use the lid of a wine crate cut to fit your terrine wrapped in foil. I find this to be even better than cardboard (which I have used in the past). I always make foie gras for Christmas gifts for those at the top of my list and was really getting fed up with the soggy cardboard from the fat and then came up with the idea of something more solid.

                Works a charm every time.

                Good luck!

                1. re: marsprincess

                  I wish I was at the top of your Christmas list! ;-)


                  1. re: lynnlato

                    Unfortunately it is not legal to bring in or ship foie gras to the states that is not in a tin - as I have sadly found out in the past. :-(((

                    This year bringing tinned foie gras home - but at least it is from the Gers in France, the land of foie gras and Armagnac!

                    But as my friends around here anxiously await their yearly present, I have informed them that they will receive new year's foie gras this year instead of the usual Christmas version!

                    1. re: marsprincess

                      in a sealed glass jar is legal, long as it's a commercially prepared, hermetically sealed container with an expiration date at least three years past the date of packaging stamped (not handwritten) on the package.

                      1. re: sunshine842

                        Ah - but the time I brought it in a glass jar - lovingly prepared by me in the pressure cooker and sealed appropriately, the customs meany took it away! I begged her not to throw it in the bin, but by the way she was looking at it I don't think she was someone who appreciated the wonderfulness that foie gras is. Sigh....

                        1. re: marsprincess

                          "prepared by me" is the key word there. They will take away anything that even looks to have been prepared anywhere but a commercial packing house.

                          Note the "commercially prepared" part of my comment.

                          Next time make yourself an official looking label...with an expiration date on it.

                2. re: MMRuth

                  I think you may find Caul Fat by special order at an independant butcher shop; better than cardboard or other attempts to reign it in.

                  1. re: MMRuth

                    don't think I would add dried fruit to a country pate. My recipe uses both pork and chicken (or duck) livers and toasted hazelnuts. Wish I had time to make some before Christmas!

                    I serve mine with cornichons and grainy mustard (from Beaune).

                    1. re: MMRuth

                      Good advice, MMR. I've been toying with the idea of making one for the first time also. I love pistachios in pate but I'd do dried apricots on the side with the other things.

                      ll, please report back and give the rest of us courage :

                      1. re: c oliver

                        It's really just like making meatloaf, with a couple of twists.

                        1. re: MMRuth

                          Hmm. Y'all keep saying that. But, yeah, it's on my short list for 2011. It IS one of my favorite foods.

                          1. re: c oliver

                            OK, it is in the fridge, weighted and chilling. I don't know why people think it is so easy. There are so many steps... I had a minor breakdown midway through it and sent my SO a nasty text ranting about having to do everything, blah, blah, blah... I had thought he had used the bacon i had in the fridge for the pate. Ha!

                            At this point, I'm hoping for deliciousness. I'll definitely report back to y'all and let you know the final outcome. I really do appreciate all the advice and support.

                            1. re: lynnlato

                              Aw, man, I knew it wasn't going to be that easy. I think accusing SOs is very cathartic :) When is the party?

                              1. re: c oliver

                                Ha! It was VERY cathartic! Tomorrow night, c oliver. I wanted to have this all done and chiling for a couple of days but the holidays have consumed me. I'm not certain there will be a next time either. Okay, maybe there will be but definitely not over the holidays. For all the time, money and energy I spent I might as well go to Dean & DeLuca!