Pâté de Campagne

Name: Pâté de Campagne
Yield: 6 servings
Cuisine: American
Ingredients: 600 grams Minced meat (beef/pork); 1/2 large Onion; 5 Button mushrooms; 6 slice Bacon; 200 ml Bread crumbs (made from a pain de campagne or a baguette); 1 ☆Egg; 10 grams ☆Salt; 1 small amount ☆Parsley, pistachios; 1 small amount ☆Pepper, nutmeg; 2 tbsp Brandy; 6 Bay leaves; 1 Butter; 1 Seasonal vegetables; 1 Pesto, mustard

cookpad.japan @cookpad_jp

The pate de campagne that I bought in a delicatessen in Nice was incredibly delicious. So I made this recipe before I forget. I am proud of this recipe. I plan to slice this thinly and make a sandwich tomorrow morning.

It will be more authentic if you use 100 g of liver in the minced meat. When the pate is cooked, place a weight on top while it is hot. I put on a mold of the same size and tied it down with 4 rubber bands. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Hanputei danputei

cookpad.japan @cookpad_jp

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Ingredients

6 servings

600 gramsMinced meat (beef/pork)
1/2 largeOnion
5Button mushrooms
6 sliceBacon
200 mlBread crumbs (made from a pain de campagne or a baguette)
1☆Egg
10 grams☆Salt
1 smallamount ☆Parsley, pistachios
1 smallamount ☆Pepper, nutmeg
2 tbspBrandy
6Bay leaves
1Butter
1Seasonal vegetables
1Pesto, mustard

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Steps

1

Combine the ☆ingredients in a bowl, add minced meat, and mix and knead well until meat is sticky.
2

Chop the onion and mushrooms finely and stir fry with 1 tablespoon of butter. Cool.
3

Add the onion, mushrooms and brandy to the bowl with the minced meat. Mix and knead well.
4

Coat a mold with butter. Line 3 bay leaves at the bottom and pack bacon tightly in the mold.
5

Fill the mold with the meat mixture, packing to remove air pockets. Fold the bacon over the top. Put 3 bay leaves and tap the mold slightly to remove air pockets.
6

Wrap the whole thing with aluminum foil, bake in a oven at 350°F/180℃ for 1 hour immersed in hot water. It's done when the centre of the pate is hot.
7

Place a weight over the aluminum foil and cool. Leave it to rest in the fridge overnight if you can.
8

Remove the aluminum foil, bay leaves, and white fat from the pate. Slice as you like and serve on a plate. Serve aspic with pate. Decorate the plate with seasonal vegetables, pesto and mustard to make it colorful.