Pâté de Foie de Porc

Pork Liver Pâté

Preparation info

  • Difficulty


  • Makes about

    1½ kg

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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 a glass top, it will keep for several months in a cold place. This is a basic recipe – I vary the spices or seasonings each time I make it; sometimes I add a little rosemary or thyme or perhaps some finely shredded leaves of celery, which lightens the flavour of pork liver.


  • 750 g(1 lb11 oz) belly pork
  • 255 g(9 oz) pork fat
  • 450 g(1 lb) pig’s liver
  • 1 shallot, finely chopped
  • a slim clove of garlic, finely chopped
  • ½ wineglass dry white wine
  • 2 tablespoons brandy
  • 1–2 tablespoons salt
  • 2 teaspoons quatre-épices
  • 2 eggs, beaten


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 a teaspoonful and adjust the seasoning as necessary.

Spoon the mixture into a 1 litre(2 pt) ceramic or cast-iron terrine. Or fill several heat-proof glass storage jars, leaving 2.5 cm(1 in) space under the glass lids (fitted with new rubber rings).

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.