Country-Style Pork Pâté with Bacon and Ham
Appetizers • French
Description
Serve sprinkled with coarse salt, alongside gherkins, mustard, and fresh baguette.
Ingredients
- Cognac ¾ cup
- Butter 3 tablespoons
- Onion 10 oz
- Bacon 24 pieces
- Pork Mince 5 lbs
- Garlic 3 cloves
- Salt 2½ teaspoons
- Dried Chamomile 2½ teaspoons
- Ground Black Pepper 1 teaspoon
- Ground clove 1½ teaspoons
- Egg white 2 pieces
- Heavy cream 0 fl oz
- Ham 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Bring the cognac to a boil and cook until reduced to 0.5 cup, about 1.5 minutes. Let cool.
Step 3
Melt the butter in a large skillet over medium heat and add finely chopped onion. Sauté for about 8 minutes until soft, without browning.
Step 4
In a large bowl, combine the ground pork and 10 finely chopped pieces of bacon. Mix well by hand.
Step 5
Add the sautéed onion, minced garlic, 2.5 teaspoons of salt, thyme, allspice, and black pepper. Mix well and add the lightly beaten eggs, cream, and cognac. Mix everything very well by hand.
Step 6
Line the bottom and sides of a loaf pan with pieces of bacon, then add half of the meat mixture, pressing down lightly. Slice the ham into thin pieces and lay it over the meat mixture. Then add another layer of meat mixture, smooth it out, and tightly cover with the remaining bacon. Cover the top of the pan with foil.
Step 7
Place the pan in a deep baking tray and fill it with water until it reaches halfway up the sides of the pan. Bake in the oven for about 2 hours and 15 minutes, until the internal temperature of the pâté is around 160°F.
Step 8
Place a small weight on top of the pâté and let it cool overnight.
Step 9
Place the pan with the pâté in hot water for 3 minutes and invert onto a plate, removing excess fat and slicing into pieces.
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