James Beard’s Pâté for Picnics

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Preparation info

  • About


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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • 1 pound chicken livers
  • 2 eggs
  • 6 garlic cloves
  • 1 medium onion, peeled
  • 1⅓ cups cognac, approximately
  • 2 pounds veal, ground
  • 2 pounds pork, ground
  • 2 tablespoons salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried summer savory
  • Pinch of grated nutmeg
  • Pinch of ground cloves
  • 12 slices of bacon, approximately
  • 2 pounds cold boiled tongue, cut into long strips about ⅜ inch thick
  • 1 pound fresh pork fat, cut into thin strips about 14 inch thick


  1. Preheat oven to moderate (325°F.).

  2. Purée the livers in an electric blender with the eggs, garlic, onion and one-half cup of cognac. Or chop the livers, garlic and onion exceedingly fine and blend well with eggs and cognac.

  3. Place the mixture in a large bowl and add the veal, pork, salt and pepper. Blend well with the hands. Add two-thirds cup cognac, the thyme, savory, nutmeg and cloves. Blend thoroughly.

  4. Line a shallow baking dish with eight slices of bacon and place a third of the pâté mixture on the strips in an oval shape. Add half of the strips of tongue and pork fat. Add another third of the mixture in an oval shape, the remaining tongue and pork fat, and finally a top layer of the pâté mixture. Shape all into a loaf and top with additional slices of bacon.

  5. Bake the pâté for three to three and one-half hours. Let cool. Remove to a carving board or platter and slice thin. The pâté will keep under refrigeration for a week if wrapped in foil and kept moist.

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