Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
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Toss the veal or pork and chicken livers with the salt, thyme, bay, nutmeg, black pepper, and curing salt. Chill for at least 2 hours.
Soak the bread in the milk for 30 minutes.
Line a loaf pan or terrine with bacon, leaving overhang on all sides.
Grind the marinated meat, livers, soaked bread, and fatback while everything stays very cold. Mix in the egg yolks and brandy.
Pack into the lined pan, fold over the bacon, and bake in a water bath at 300 F until the center reaches 160 F, about 1 hour 45 minutes.
Cool briefly, weight the pâté, and refrigerate overnight before slicing.
Jason's Notes
Country pâté is rustic only if you define rustic as precise work hidden inside a humble shape. Grind it cold, season it hard enough, and press it properly.
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