Country Style Pate - American Test Kitchen

• Meat

  • 1/2 trimmed and cut into small pieces 6 oz. chicken livers
  • 1/2 lb Bacon
  • 1 lb Ground pork

• Produce

  • 2 Bay leaves, fresh or dried
  • 2 tbsp Carrots, cooked
  • 3 cloves Garlic
  • 1/2 cup Shallots or yellow onion
  • 2 tbsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Pickles/cornichons

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 1/2 tbsp Kosher salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 2 tbsp Heavy whipping cream

• Other

  • 4-8 strips bacon (thin or regular thickness

Found on letthebakingbeginblog.com

Ingredients

• 1 Tbsp. Unsalted Butter
• ½ cup diced shallots or yellow onion
• 1 lb. ground pork
• ½ lb bacon, diced finely
• 4-8 strips bacon (thin or regular thickness)
• 6 oz. chicken livers, trimmed and cut into small ½ pieces
• 1 egg, large
• 2 Tbsp heavy whipping cream
• 2 Tbsp minced fresh thyme leaves
• 3-4 cloves garlic, minced (about 1 Tbsp)
• 1½ Tbsp kosher salt
• 2-3 fresh or dried bay leaves
• 2-3 Tbsp cooked, diced carrots
• 2 Tbsp diced pickles/cornichons
• ½ tsp ground black pepper

Directions

• In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
• Combine ground pork, diced bacon and chopped liver until evenly distributed.
• In a separate bowl mix the egg, heavy whipping cream, garlic, thyme, ground pepper and salt.
• Now bring the meat mixture, heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
• Place 1 bay leaf into the bottom of each 3 x 6 mini loaf pan, or 2-3 leaves if youre using one 4 x 9. Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
• Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
• Place in the oven and bake until the thermometer registers 165F.
• Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
• When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.