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

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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of