Country Pâté (Pâté de Campagne) | Cooking The French Laundry

Country Pâté (Pâté de Campagne). One of the first things that I ever learned while I was working at Bouchon in Beverly Hills. One of the chefs asked if I wanted to stay a little longer after work to help with the Pâté. Boy let me tell you whut. This was the most amazing thing that I have ever done. Taking something that is almost a soup (bad description) and turning it into a lovely meat log, so full of spice and everything nice. After I was shown how to make it I was judged by the Head Chef and then I was put in charge of making the Pâté from then on (until I left). This recipe is a close one to me and I always love to make it and have people try it for the first time and are blown away at how amazing it is.

Served with some mustard, pickles and toast and I am set.

If you ever have the opportunity to make a Pâté or at least try it, do not hesitate.

If you want to see anything specific don't forget to leave it in the comments and always share with your friends!!!

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Pate Farce
250 grams fat back, diced
375 grams veal chuck, diced
500 grams chicken livers, diced
2 egg yolks
85 grams brandy
250 grams bread, no crust
250 grams whole milk
26 grams salt
6 grams thyme
5 bay leaves
6 grams nutmeg
6 grams black pepper
1 gram pink salt