Classic foie gras recipe with ground pork, veal, chicken or pork liver, bacon and spices.
I love baked liver pate, or “pâté maison” as it’s sometimes called. It goes particularly well with French bread and sweet pickles.
liver pate
ingredients
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1 pound ground beef or chopped pork shoulder
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1 pound liver – (chicken, veal or pork), stripped of connective tissue, diced
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1 tablespoon of cognac or brandy
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1 tablespoon dry Madeira or Sherry
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1 clove of garlic
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2 sprigs of parsley
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1/2 shallot or small white onion
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1/4 teaspoon ginger powder
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1/8 teaspoon clove
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1/8 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1 teaspoon of salt
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1/4 teaspoon freshly ground pepper
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Pinch of Tabasco or cayenne pepper
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Sliced Bacon – about 1/2 lb
special equipment
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4 × 8-inch tureen
method
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Grind Pork:
Chop the pork several times through a meat grinder on a fine setting.
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Process liver cubes, cognac, madeira, garlic, parsley, shallots, spices in a food processor:
In a blender, add cognac or brandy, madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and mix one cup at a time. Season with salt and pepper and add a pinch of Tabasco or cayenne pepper.
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Mix the ground beef with the pureed liver
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Layer a terrine dish with bacon pie mixture:
Line a 4×8-inch tureen with strips of bacon, fill with the mixture, and top with bacon.
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Place the tureen in the water bath:
Place the terrine in a larger casserole dish and fill the larger dish halfway around the rim of the pie dish with water. This “water bath” helps the pie retain moisture and provides a smoother consistency in texture.
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Bake:
Bake uncovered in a moderate oven, 350 degrees F, for about 1 1/2 hours.
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Cool under a weight:
Cool the pie under a weight so it becomes firm and finely textured. To do this, place a piece of waxed paper or aluminum foil over the pie and place a board weighted with a heavy object flat on top. Chill in the refrigerator for several hours.
Surcharge: To serve, bring the tureen to the table, slice and serve with crusty French bread or rolls and a glass of wine. Also goes well with lettuce and tomatoes.
Variation: Use equal amounts of chicken liver, pork, and sausage meat. See my second recipe for Pâté Maison.
From Poppy Cannon’s Eating European, 1961.
