Pate de Campagne with Walnuts

Name: Pate de Campagne with Walnuts
Yield: At least 10 first-course portions, or 20 cocktail portions
Ingredients: 1 pound thinly sliced fresh pork fat, to line loaf pan; 2 bay leaves; 3 whole juniper berries; 1 pound thinly sliced fresh pork fat, to line loaf pan; 3 juniper berries, crushed; ½ cup Cognac; ½ to 1 teaspoon dried oregano; 4 garlic cloves, peeled and chopped fine; 1 cup shelled walnuts; 4 eggs, lightly beaten; ½ pound beef liver, cut into ½-inch dice; ¼ cup Madeira wine; 1 teaspoon freshly ground black pepper; 1¾ tablespoons coarse salt; 1 pound ground lean pork shoulder; 1 pound ground lean veal; 1 teaspoon dried tarragon; ¾ to 1 teaspoon ground allspice; 1 teaspoon dried thyme; ¾ cup finely chopped yellow onion; 2 pounds fresh pork fat, ground

Preparation info

At least
10
first-course portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This pâté gains special character from the walnuts. We love to feature it as a first course for holiday time, or on a picnic.

Ingredients

2 pounds fresh pork fat, ground
¾ cup finely chopped yellow onion
1

Starter
Gluten-free

Method

Melt 2 to 3 tablespoons of the pork fat in a medium-size skillet over medium-low heat. Add the onions and cook until softened, about 10 minutes. Drain the onions.
Combine the ground veal, ground pork, remaining ground pork fat, coarse salt, pepper, thyme, allspice, tarragon, oregano, garlic, crushed juniper berries, Cognac, Madeira, eggs, and the onions in a bo