Pates de Campagne [Molded Ground Meats]

A traditional French country pâté made with ground pork layered with strips of ham, veal and salt pork that have been marinated in Madeira, Cognac, shallot and herbs. The pâté is wrapped in bacon, gently baked in a water bath and pressed as it cools to create its characteristic firm, sliceable texture. Serve chilled with cornichons or other pickles.

Pates de Campagne

Yield: 1 large 4-cup pâté or 2 smaller pâtés
Prep Time: About 30 minutes, plus 6 hours or overnight marinating and chilling
Cook Time: 2 hours

Ingredients:

• 1 (¼-inch-thick) slice boiled ham, about ½ pound
• 1 (¼-inch-thick) slice veal, about ½ pound
• ½ pound salt pork
• 1 shallot, minced
• 1 bay leaf
• ¼ teaspoon dried thyme
• 2 tablespoons Madeira
• 2 tablespoons Cognac
• 2 pounds lean ground pork
• 1 teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Sliced bacon, enough to line and cover the mold

Instructions:

1. Cut the ham into ¼-inch strips.
2. Trim the edges and any excess fat from the veal, then cut it into ¼-inch strips.
3. Cut the salt pork into ⅛-inch-thick slices, then cut the slices into ⅛-inch strips.
4. Combine the shallot, bay leaf, thyme, Madeira and Cognac in a shallow dish. Add the ham, veal and salt pork strips and toss to coat. Cover and refrigerate for 6 hours or overnight.
5. In a separate bowl, combine the ground pork with the salt and pepper. Cover and refrigerate until ready to assemble the pâté.
6. When ready to assemble, preheat the oven to 325°F.
7. Line a 4-cup pâté mold or terrine with overlapping slices of bacon. Alternatively, use two smaller molds.
8. Drain the marinade from the meat strips and add the reserved liquid to the ground pork. Mix thoroughly.
9. Spread a layer of the ground pork mixture in the bottom of the bacon-lined mold.
10. Arrange a layer of the marinated meat strips over the pork, followed by another layer of ground pork.
11. Continue alternating the meat strips and ground pork until everything has been used, finishing with a layer of ground pork.
12. Cover the top completely with bacon slices, trimming them as necessary to fit. Press the mixture firmly into the mold.
13. Cover the mold tightly with aluminum foil and place it in a larger roasting pan. Add hot water to the roasting pan to create a water bath.
14. Bake at 325°F for 2 hours.
15. Remove the pâté from the oven and place the mold in a pie pan or other shallow pan to catch any rendered fat.
16. While the pâté is still warm, place a weight directly over the top to compress it. A tightly closed quart jar filled with water or another suitably heavy object can be used.
17. Allow the pâté to cool with the weight in place. Once cool, refrigerate it, still weighted, until thoroughly chilled.
18. When completely cold, remove the pâté from the mold and scrape away any congealed fat from the exterior.
19. Slice the pâté thinly and serve chilled with pickles.

Tip: For a classic French presentation, serve the pâté with cornichons, Dijon mustard and crusty French bread. The pâté should be thoroughly chilled before slicing so it holds together cleanly.

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