Filed under:
Mathieu Palombino's Pâté de Campagne at Chez Jef
-
-
The Ingredients
On the left in glass bowls, left to right from top row: sea salt, celery, whole milk, pink salt, egg white, dextrose, green onion, thyme, onion, eggs, brandy, garlic, black pepper, red wine, nutmeg, and bay leaf.
On the right, on
-
Grinding the liver.
-
The liver is put through the grinder twice.
-
The lean pork is added next. This is pork butt (from the shoulder of the animal) but any lean pork can be used here.
-
-
-
-
-
The brandy and wine are added.
-
Milk that has been infused with thyme, bay leaf, onion, and garlic is added to the mix.
-
-
The fatback is added last.
-
-
Once blended the meat is allowed to rest for 12 hours.
-
Caul fat is used to line the terrine mold.
-
-
The meat is "slapped" into the mold with substantial force. This is done to get rid of any air bubbles that may form.
-
-
-
Fat lattice.
-
-
-
-
-
-
-
-
-
-
Egg whites and ground pork are added to the aspic. The egg whites help in drawing out the impurities in the stock.
-
The aspic broth.
-
The aspic broth is ladled on to the pate.
-
24 hours later, the pâté is ready.
-
