Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.
- 1 lb ground pork, or chopped pork shoulder
- 1 lb of liver - (chicken, calf's, or pig's), trimmed of connective tissue, diced
- 1 Tablespoons of cognac or brandy
- 1 Tablespoons of dry Madeira or sherry
- 1 cloves garlic
- 2 sprays of parsley
- 1/2 shallot or small white onion
- 1/4 teaspoon powdered ginger
- 1/8 teaspoon clove
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Dash of Tabasco or cayenne
- Sliced bacon - about 1/2 lb
Variation: Use chicken livers, pork, and sausage meat in equal quantities. See my second recipe for pâté maison.
Grind the pork through a meat grinder several times on a fine setting.
Place in a blender cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne. Mix the ground pork with the blended liver.
Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon. Place the terrine in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the pâté dish. This "water bath" will help the pâté retain moisture and make for a smoother consistency in the texture.
Bake uncovered in a moderate oven, 350 degrees F, for about 1 1/2 hours. Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pâté and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours.
At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes.