James Beard’s Pâté de Campagne, Provençale
- 2 pounds lean pork, coarsely chopped
- 2 pounds veal, finely chopped
- 1 pound ground pork liver
- 1 pound fresh pork fat (or fat bacon), diced
- 6 garlic cloves, minced
- 3 eggs
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/3 cup Cognac
- 1 tablespoon dried basil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
Preheat the oven to 325°F. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt, and black pepper in a large mixing bowl and mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it’s cooked through. Taste and adjust seasonings if necessary.) Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top.
Cover the pan tightly with a sheet of aluminum foil and bake for 1 hour. Remove the foil and continue baking for 1 1/2 hours or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off any excess fat. Cool. Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least 8 hours. To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.