Country Pâté
This recipe was made in France, and given to me by a dear friend (also made
in France) and is affectionately known as Nanou's Pâté. If you like coarse
Pâté you will bless this recipe again and again.
1 oz Butter
4 oz Onion
4 oz Bacon
4 oz Belly pork cut into strips
6 oz Pigs liver diced
6 oz Stewing steak, finely diced
4 oz Pork, diced
1 clove garlic crushed
1/8th pint Red wine
2 tblspns Brandy or port
1 Bay leaf
1 dash Worcestershire sauce
Bacon fat
1 Egg, beaten
Melt butter in large saucepan & fry onion & bacon until light brown.
Add rest of ingredients except egg & bring to the boil. Cover pan &
simmer for 30 mins. Strain off liquor and put the remainder through a mincer
twice using the fine blade. Mix thoroughly with the strained liquor & beaten
egg. Season well & place mixture in a foil lined, buttered loaf tin. Put the
loaf tin in a roasting tin half filled with water & cook in the oven at 350
degrees for 1˝ hours.
Chill for at least 2 hours before serving. Freezes well. If you prefer a smooth
Pâté then you could use a liquidiser instead of the mincer but I think the
'coarse' texture makes this Pâté supreme.
