Cookin' with Kaye - Country Pâté

I have posted this recipe several times, both here and at Jungle Red.


Whenever I mention it elsewhere, like at Facebook, I get requests for it, so here 'tis.


This time with photos.


I found the original recipe in an old Bon Appétit magazine, and it was credited to Joan Hackett. I've guarded the recipe with my life. I've made about a beezillion copies of it in case one (or 20) copies might get lost. It also now resides on my computer (in several places). Then, just to be "for sure, for sure," I bought a copy of an old cookbook which I learned had the recipe in it. THE BEST OF BON APPETIT published in 1979. 1979! See how long I've been guarding this recipe?

I decided to make it this year for our neighborhood Christmas party.

Joan Hackett's Country Pâté
20- 25 servings

    4-6 bay leaves
    6 thin slices bacon

    3 tablespoons butter
    1 cup chopped parsley
    ½ cup chopped green onion
    ½ cup chopped onion
    3 garlic cloves, minced
    2 shallots, minced

    2 pounds sweet Italian sausage
    1 1/4 cups beer
    1 teaspoon fennel seeds

    1 tablespoon butter
    1 pound ground veal

    1 thin slice bacon, chopped
    2 cups crushed herb stuffing mix
    2 large eggs, lightly beaten
    Salt & freshly ground pepper
    ½ cup shelled pistachio nuts (optional - I rarely use them)

Put bay leaves in single layer in 9 x 5 inch loaf pan.  Line length of pan with bacon; set aside.

Half fill a large roasting pan with water and place in oven.  Close oven door and preheat to 350.

Melt 3 tablespoons butter in large skillet over medium-high heat.  Add ½ cup parsley, green onion, onion, garlic and shallots and saute about 2 minutes.  

Remove to large bowl.

Place sausage in large skillet; add 1/4 cup beer and cook over medium heat, mashing and turning with spatula, just until sausage starts to lose pink color but is only partially cooked.  Stir in fennel.  Remove from heat and add to parsley-onion mixture.

In same skillet melt 1 tablespoon butter.  Add veal and saute until partially cooked, about 2 minutes.  Add 1/4 cup beer and cook 1 minute more.  Remove from heat and add to bowl. 

Place chopped bacon in same skillet and saute about 2 minutes.  

Add stuffing and blend thoroughly.  Stir in remaining 3/4 cup beer and cook 1 to 2 minutes more.  

Remove from heat and stir into onion-meat mixture.  Add eggs, remaining ½ cup parsley and salt and pepper to taste; blend thoroughly.  Mix in pistachio nuts.

Carefully pack mixture into loaf pan, pressing down firmly.

Wrap entire pan in heavy duty foil (or doubled regular foil) as if wrapping a package.  

Place carefully in roasting pan and bake 1 hour (CAREFUL!  Remember, this is the pan you've had in the oven at 350 while you've been preparing the pâté.  Splashing this hot water onto yourself is going to cause a nasty burn.  

Very carefully remove from roaster and weight pâté for 3 to 4 hours by placing another loaf pan filled with heavy objects (such as books or canned goods) on top of a cookie sheet on top of wrapped pate loaf.

Remove weight and refrigerate pâté several hours or overnight.  To serve, remove foil, loosen completely with knife and unmold onto serving plate.  Pat off excess fat with paper towel.

(Note:  one of the things I've learned over the years.  If the pâté doesn't slide right out, don't force it.  Donald came up with the idea of immersing the pan in some warm water for a little bit, then try unmolding it again).

 Voilà!   -   Enjoy!