Published on Valley Table (http://www.valleytable.com)

Home > Pâté Maison

Pâté Maison

By Chef Sara Lukasiewicz / Red Devon
1 terrine
  • Side dishes

Ingredients 

  • 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat
  • 2 tablespoons minced onion
  • 1 1⁄2 teaspoons minced garlic
  • 1⁄4 teaspoon minced thyme
  • 1 teaspoon minced parsley
  • 1⁄2 cup green peppercorns
  • 22 1⁄2 grams kosher salt
  • 1⁄2 gram ground black pepper
  • 1 gram quatre de espice (French spice blend)

Method 

  1. Combine pork, onion and garlic, grind through a medium sized die. (If you do not have a meat grinder this can be done in a food processor by pulsing the meat several times until it forms a sausage-like consistency.)
  2. In a large mixing bowl, combine the meat with the herbs and other spices. Blend until thoroughly combined.
  3. Pack the meat mixture into a terrine or bread mold, cover with foil, bake in a water bath at 325° F until it has reached an internal temperature of 140° F.
  4. Allow the terrine to cool to room temperature before removing from terrine mold.

Serve cold with crostini, whole grain mustard and cornichons.

  • Issue 51, 2010 [1]

Source URL: http://www.valleytable.com/recipe/pa%CC%82te%CC%81-maison

Links
[1] http://www.valleytable.com/vt-issues/issue-51-2010