Anne Willan

Pâté de Foie de Porc

Pork Liver Pâté

Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Pork liver is the mainstay of many an unassuming ‘pâté maison’ such as this. Not only is pork liver inexpensive, but its flavour (which can be strong) is agreeably muted by being baked in a terrine.

Ingredients

250 g barding fat or mild bacon

Method

Line the terrine with barding fat or bacon, reserving a slice for the top. Set the oven at moderate (175°C/350°F).

Using the fine plate, mince/grind together the pork, liver, onions, parsley and tarragon; then put it through a second time. Mix in the eggs, cognac, salt and pepper and beat wit