
You don't need an industrial-strength meat grinder to make pate. I use a grinding attachment on my stand mixer. The finished pate should be moist and firm with uniform color, and hold its shape when sliced. Once you try this basic version, you might opt to add chopped pistachios or roasted chestnuts, dried cranberries, or even a layer of sliced ham running through the center. Overnight marinating and chilling are required, so begin two days before you plan to serve it. You will need a meat thermometer to test for doneness. This recipe is adapted from Les Halles Cookbook (Bloomsbury 2004) by Anthony Bourdain with Jose De Meirelles and Philippe Lajaunie.
Makes 1 9-by-5-inch loaf
1 pound pork shoulder, cut into 1-inch chunks
1/2 pound pork fat, cut into 1-inch chunks
1/2 pound chicken liver, cut into 1-inch chunks
1/2 tablespoon freshly ground black pepper
Scant 1/4 teaspoon allspice
5 garlic cloves, lightly smashed
2 shallots, thinly sliced
1/2 cup brandy
1/3 cup white wine
4 sprigs flat-leaf parsley
1 tablespoon salt
1 large egg
Caul fat, to line pan and wrap pate
In a large bowl, combine the pork, pork fat, liver, pepper, allspice, garlic, shallots, brandy, wine and parsley. Cover and refrigerate overnight.
The following day, preheat the oven to 325 degrees. Add the salt to the meat mixture and pass everything through a meat grinder fitted with the coarse or medium blade. Add the egg and stir into the meat mixture with a large spoon.
Line a 9-by-5-inch loaf pan or a 2 1/2-pound terrine with a large piece of caul fat or a few smaller overlapping pieces, leaving a generous amount hanging over the sides. Transfer the meat mixture to the loaf pan, packing it tightly. Pick up the pan and drop it onto the counter a few times to remove any air pockets. Wrap the caul fat over the top of the meat, tucking and trimming as needed to form a neat package. Cover the pan with foil.
Put a large roasting pan in the oven and place the loaf pan inside. Add water to the roasting pan so it comes just over halfway up the sides of the loaf pan. Don't add so much water that it leaks into the loaf pan. Bake for 2 1/2 hours, or until the internal temperature reaches 170 degrees. To check the temperature, remove the loaf pan from the oven and stick a meat thermometer in the center. When pate is done, remove from roasting pan and cool on a rack 1 to 1 1/2 hours.
Make a 5-pound weight by wrapping another loaf pan in foil and filling it with heavy cans. If you don't have another loaf pan, wrap the cans or another heavy object in foil. Place weight on top of the pate and refrigerate overnight.
To serve, cut the pate into 1/2-inch slices. You can trim the slices to remove the outer layer of caul fat if desired. Serve chilled with baguette slices, toast triangles, mustard, cornichons or a salad dressed with extra virgin olive oil and lemon juice. Pate will keep in the refrigerator 5 to 7 days.
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