What the French call pâté de campagne, or country pâté, is a dense and flavorful loaf of meat and spices baked in a terrine. At Cedar, we add a splash of cognac and rich foie gras. The result is a nuanced flavor that is a bit smoky from the bacon with an unctuous mouthfeel due to the foie gras. Whereas terrines are typically lined with lard fumé (bacon) or pork back fat, we wrap our pâté in caul fat as a thinner, more delicate alternative.
After mincing some pork, chicken liver, bacon and foie gras together, we add white wine, cognac, cream and eggs. The mixture is seasoned with salt, black pepper, nutmeg and thyme. Then, we line the terrine with some of the caul fat, fill the terrine with with the prepared mixture, and cover it with more caul fat. After placing some bay leaves on top, we cover the terrine with its lid and slowly bake it in the oven in a water bath. The earthenware terrine evenly distributes the heat and cooks the pâté.
Our house pâté is served with Pleasant Ridge Reserve farmstead artisan cheese, salad, grilled baguette, stone ground mustard and cornichon.
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