Country-style pâté is not a spreadable pâté, but is more like a meatloaf and is traditionally served with mustard and cornichons. It makes a lovely summer lunch when accompanied with a salad with fresh vinaigrette.The original version of this recipe was passed onto me by the born-and-bred French chef at the restaurant where I worked for several years. I have deep respect for this man and his sensibilities about food and this pâté is one of my absolute favorites. I have adapted it so that his recipe will remain his own, but this version - just like the original - is lovely and elegant, yet simple enough for everyday fare.
Prep Time15mins
Cook Time1hr30mins
Chill Time3hrs
Total Time4hrs45mins
Course: Appetizer
Cuisine: French
Servings: 1loaf
Equipment
Food processor
Bread/loaf pan
Pastry brush
Wooden skewer or toothpick
Ingredients
2lbpork shoulder, ground
1lbchicken livers, chopped
2shallots, roughly chopped
1tablespoonsDijon-style mustard
¼cupbrandy
2tablespoonsgreen peppercorns OR ½ teaspoon fresh ground black pepper
½teaspoonsea salt
2eggs
¼cuppistachios, optional
2cupscold water
2 ½teaspoons(1 envelope) unflavored gelatin
Instructions
Prepare your oven and pans. Preheat oven to 450°F and prepare a bain marie (water bath) by filling a 9" × 13" cake pan half-full with warm water. Butter a 9" x 5" loaf pan and have at the ready.
Mix the ingredients. Place pork, livers, and shallots in a large food processor and process until finely chopped. Add mustard, brandy, peppercorns, salt, and eggs and process again until all ingredients are incorporated. You don't need a completely smooth, homogenous mixture. Add pistachios, if using, and pulse to mix.
Bake the pâté. Place meat mixture in the prepared loaf pan and cover with foil. Place in the bain marie – the water should come at least halfway up the sides of the loaf pan. Bake in the oven for approximately 1 ½ hours until a thermometer inserted in the center reads 160-165°F. Refill the bain marie occasionally with hot water if necessary.
Bloom the gelatin. About 5-10 minutes before the pâté is expected to come out of the oven, pour the cold water into a small bowl, then sprinkle over the unflavored gelatin. Let sit until the pâté has been removed from the oven and the gelatin has dissolved completely.
Brush the pâté. When the pâté is cooked, remove the loaf pan from the bain marie and poke several holes into the loaf with a long skewer or toothpick. Brush the top of the pâté with a generous coating of the gelatin. As the loaf cools over the following 20-30 minutes, pour several thin applications of gelatin over it to let it sink in and to create a protective coating on the outside of the pâté. This will keep it moist and succulent.
Chill the pâté. Place in the refrigerator and chill until completely cold, then unmold and wrap in plastic wrap or place in a glass storage container. Store in the refrigerator for up to three days.
Serve the pâté. To serve, slice the pâté into ½-inch slices. Serve with a selection of mustards, pickles, olives, hard-boiled eggs, or sliced tomatoes, and pair it with other charcuterie, a green salad, or rustic breads.
Notes
If you do not have a food processor, here's a work-around: Mince the chicken livers and shallots as finely as you possibly can by hand, then place all ingredients (except water and gelatin) in a large bowl and mix well by squishing and squeezing the mixture with your hands. When the mixture is nearly homogenous, continue with the recipe as stated.