Nowadays, unless it is needed for a large party, I prefer to cook a pâté in several small jars. Some I seal with fat – these will keep well in a very cold room or the refrigerator for a week or so. But if I have some small preserving jars free, I use them to store some of the pâté; sealed with a rubber ring and
Cut the belly pork into pieces, removing any bones or pieces of gristle. Mince the belly pork with the pork fat and the liver on a medium or fine setting. Mix together well in a large bowl with the shallot, garlic, wine, brandy, salt and spices. Cover and leave overnight in a cold place.
Next day mix in the eggs and, if you wish to check the flavour, test-fry
Spoon the mixture into a
Cook in a bain-marie in a moderate oven (Mark 4, 180°C, 350°F) for about 2 hours for the terrine or about 1 hour for the jars. The pâté is cooked when a needle comes out of the centre clean. Remove and leave to cool. When lukewarm place a weight on top of the terrine to compress the mixture and make it easier to slice.
Jars of pâté without lids can be covered with a layer of melted pork fat or greaseproof paper if the pâté is to be served within 4 days. Store in the refrigerator.
© 1987 Geraldene Holt. All rights reserved.