Pâté de campagne (Country Pate)

Ingredients for Pâté de campagne (Country Pate)

Instructions for Pâté de campagne (Country Pate)

To prepare the Pâté de campagne (Country Pate) recipe, please follow these instructions:

Chop the pork, veal and the liver as well as half of the bacon, mix it well together. Crush the peppercorns and juniper berries. Chop the garlic very fine. Got this and thyme, marjoram and a little salt (remember that a real French pâté should not be too salty), cognac and wine in the minced meat. A ovenproof pâté form covered with slices of fatty bacon. Fill the form up with meat mixture, place a bay leaf on top and cover with more fatty bacon. Put a lid on the form and place it in a water bath patties in oven at medium heat, let it stand for about 1 hour. Remove the lid and let cool off in cnivi form. Some of the fat poured from. A pâté should never be eaten, just when it is made, the different flavoring ingredients must be allowed to mix completely. It can be refrigerated and served directly from there, with baguette or toasted bread, butter, whether one wants it, and surtsyltede onions and small green cucumbers.

Tips:
If you are not in possession of a paste form, you can use a cake form and cover it with aluminumsfolie. It pays to acquire a real ovenproof pâté kind, since poste jens taste gets better the more you use the form.