The other day, I made Julia Child’s Pork Sausage Meat to use in this delicious Pâté recipe. I’ve made the Pâté before using ground pork with the seasonings adjusted accordingly, but decided to follow Julia Child’s recipe from The Way To Cook a bit more closely and use her Pork Sausage Meat.
The Way to Cook is one of my favorite cookbooks. Everything that I’ve made from it has turned out incredibly good. This Pâté is no exception.
The ingredients included onions, unsalted butter, pork sausage meat, raw chicken breasts, calves liver, bread crumbs, egg, cream cheese, garlic, cognac, salt, allspice, thyme, ground bay leaf, and freshly ground pepper. I know that it’s a lot of ingredients, but it’s very easy to make – everything is processed in the food processor!
I puréed all of the ingredients in the food processor until everything was thoroughly blended together. To check the seasonings, I cooked a spoonful of the Pâté mixture in the microwave, let it cool, and let the Master Taste Tester taste it. No corrections to the seasonings were necessary.
It just so happened that I have a Le Creuset Pâté terrine which I used. A loaf pan would also work. Before packing in the Pâté mixture in the terrine, I lined it with non-stick aluminum foil. I added the Pâté mixture, and pressed to ensure that it was evenly packed.
I topped it with a buttered piece of waxed paper and the top of the terrine. Aluminum foil would have also worked here. I baked the Pâté in a bain-marie (a pan of boiling water) in a 350° F oven for about 1¼ hours.
When the Pâté was cool, I removed the weights, covered it and refrigerated it. I let it mellow for a day before serving it. The verdict? In the words of the Master Taste Tester: “Outstanding! You could sell this stuff, although it’s probably not as popular on this side of the Atlantic as it is in Europe.” His preference is to serve it with toast points and sauerkraut. Yum!
1 cup minced onion, cooked until translucent in 2 Tablespoons unsalted butter
1¼ pounds (2½ cups) pork sausage meat, your own or store-bought
12 ounces (1½ cups) raw chicken breasts
8 ounces (1 cup) calves liver
1 cup dried bread crumbs
1 large egg
3 ounces cream cheese
1 medium clove of garlic, minced
3 Tablespoons good Cognac or brandy
2 teaspoons Kosher salt
¼ teaspoon ground allspice
¼ teaspoon dried thyme
¼ teaspoon ground bay leaf
¼ teaspoon freshly ground pepper
Purée all of the ingredients together in a food processor. To check seasoning, sauté a spoonful in a small frying pan or in the microwave. Let cool and taste it analytically; correct as necessary, exaggerating the flavors since pâtés are served cold.
Pack into a well-buttered loaf pan. Cover with buttered waxed paper, then with foil, allowing only 1-inch of overhang. Bake in a bain-marie (a pan of boiling water) in a 350° F oven for 1¼ to 1½ hours, or until it reaches an internal temperature of 162° F. When the meat is pressed, the juices are pale yellow with just a trace of rosy color.
When done, let cool for an hour, then weight down with a twin pan or a board and a 5-pound weight (such as a canned good). When cool, cover and refrigerate – let the pâté mellow for a day or two before serving.
When ready to serve, set the terrine over heat for a few seconds to loosen the pâté. Pour out the fat and juices, and unmold the pâté onto a platter or cutting board. Scrape and wipe off the surface. Serve with toast points*. Yield: 1 Pâté.
*To make toast points, trim crusts from one loaf of Pepperidge Farm Very Thin white or wheat bread. Cut in half, diagonally; place on single layer on baking sheet. Brush top lightly with olive oil. Bake at 350° F for 13 to 15 minutes, or until golden brown. Cool on wire rack. Store in gallon ziploc bag for up to 3 days. Yield: 5 dozen toast points.