Pâté de Campagne (Country Pâté) looks high-end but is essentially a seasoned meatloaf baked in a water bath. Preparing it a day ahead makes it perfect for stress-free hosting.
Ingredients (One Loaf Pan)
- Ground pork: 300g
- Chicken livers: 100g (soaked in milk, cleaned, and finely chopped)
- Onion: 1/2 (minced and sautéed in butter, cooled)
- Garlic: 1 clove (grated)
- Egg: 1
- Milk: 2 tbsp
- Salt: 6g (approx. 1.5% of total meat weight)
- Black pepper, nutmeg: to taste
- Bacon slices: 5-6 (to line the pan)
Instructions
- Mix: Mix ground pork, livers, onion, garlic, egg, milk, salt, and spices in a bowl. Knead well until sticky.
- Assemble: Line your loaf pan with bacon slices, pack the meat mixture tightly, and fold bacon over the top. Cover with foil.
- Bake: Place pan in a water bath and bake at 170°C for 60 minutes.
- Press & Chill: Remove foil, place weights on top, cool, and refrigerate overnight. Slice and serve cold with mustard.