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Pate de campagne

February 13, 2008

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Serves 10

Coarse and rustic, this pate contains pork shoulder and some chicken liver. Add 1 cup diced ham or unsalted shelled pistachios, if you like.

2 pounds boneless pork shoulder, cut into 1-inch pieces
4 ounces chicken livers
1/4 onion, finely chopped
1/2 cup chopped flat-leaf parsley
1 clove garlic, finely chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon each ground cloves, nutmeg, ginger, coriander, cinnamon
2 tablespoons flour
2 eggs
2 tablespoons brandy
1/2 cup heavy cream

1. Set the oven at 350 degrees. Line a 1 1/2-quart terrine mold with foil, leaving enough overhang on the two long sides to fold over the top of the terrine. Have on hand a roasting pan large enough to hold the terrine. Bring a tea kettle of water to a boil.

2. Using a grinder and the large die, grind the pork into the bowl of an electric mixer.

3. Transfer one-third of the pork to another bowl. To the smaller portion add the liver, onion, parsley, garlic, salt, pepper, and spices. Fit the grinder with the small die. Grind the pork and liver mixture into the bowl of coarse pork. Refrigerate.

4. In a small bowl, combine the flour, eggs, brandy, and cream until smooth. Add the cream mixture to the meat. Using the paddle attachment on the mixer, if you have one, beat in the cream mixture for 1 minute or until the pork mixture becomes sticky. (At this point, fold in the ham or pistachios, if using.)

5. In a small skillet, cook 1 teaspoon of the pork mixture until cooked through. Taste for seasoning and add more salt, pepper, or spices to the raw mixture, if necessary.

6. Transfer the pork mixture to the terrine, packing it down to remove air pockets. Fold over the foil. Cover with a lid or more foil. Set the terrine in the roasting pan. Pour in enough water to come halfway up the sides of the terrine.

7. Cook the pate for 1 1/2 to 2 hours or until a meat thermometer inserted into the center registers 170 degrees. Remove from the oven, and lift the terrine from the water. Set it in another pan to catch spills. Set a weight on top (a brick works well). Leave to cool to room temperature. Refrigerate overnight or for up to 1 week.

8. Turn the pate out of the pan, discard the foil and any juices around the meat. Cut the pate into thick slices and serve with crusty bread, mustard, and cornichon pickles. Adapted from "Charcuterie"