Country Pate



  • 0.25 lb salt pork
  • 0.50 lb chicken livers
  • 0.50 lb boneless skinless chicken thighs
  • 1 lb ground pork
  • 2 tablespoons cognac
  • 2 tablespoons brandy
  • 2 teaspoons herbes de provence
  • 1 teaspoon fresh thyme leaves
  • 0.25 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 0.50 teaspoon salt
  • 0.50 teaspoon pepper
  • 8 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices prosciutto

Use imperial measurements


How to make Country Pate

  • In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree.
  • In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper.
  • Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one h
  • With a rack in the middle position, preheat the oven to 350°F.
  • Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan.
  • Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight.
  • Served chilled or at room temperature with slices of French bread.

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