Pâté de Campagne

This recipe only took us a couple hours and it came out really great. We did about a third of the Ruhlman/Polcyn recipe, used chicken liver rather than pork (we'll try pork next time- its supposed to have more flavor), and just used the basic onion/parsley/garlic/spices seasoning. A "pâté de campagne" is characterized by a more coarsely ground meat and 'rustic' texture.

Step 1: Grind pork shoulder butt, chicken liver, spices.

Mix with flour, eggs, cream and brandy.

Step 2: Pour mixture into a lined terrine mold.

Bake in hot water bath.

Step 3: Remove from oven and let cool overnight.