This recipe for Pâté de Campagne was given to me by a traditional chef whose pâtés were renowned throughout Paris. Before departing for his annual three-week vacation in August, he would cook a few pâtés, seal them with lard, and then leave them in the unrefrigerated cellar for his return. He always maintained that these aged pâtés were the best of the whole year. Although I do agree that the longer a pâté is kept, the better it is, I make a ten-day wait my maximum.
A rich cut of po