Pâté de Campagne

Country Pâté

Preparation info
  • Makes


    33-x-10 centimeter pâté
    • Difficulty


    • Ready in

      3 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


For the fine forcemeat

  • 15 milliliters (1 tablespoon) vegetable oil
  • 227 grams (


Prepare your mise en place.

First, prepare the fine forcemeat.

Heat the oil in a sauté pan over high heat. Add the livers and fry, turning occasionally, for about 10 minutes or until cooked through. Stir in the garlic, shallots, marjoram, and thyme and sauté for another 3 minutes or just until the aromatics have sweated their liquid. Remove the pan from the heat to cool.<