Awesome Pate Maison

This is the classic French country pate, pâté maison, made the old way in a fat-lined terrine. Coarsely ground pork shoulder and pork fat get blended with finely ground chicken livers, then seasoned with whole and cracked peppercorns, shaved truffles, salt, and a tablespoon of peach brandy. The mixture goes into a pork-fat-lined terrine, gets baked in a water bath, weighted as it cools, and rests overnight before slicing.

Two grinds are the texture key. Pork ground coarsely keeps the pate hearty and rustic, with distinct pieces visible in each slice. The chicken livers ground finer disappear into the matrix, contributing depth and that unmistakable iron-rich liver flavor without dominating any single bite. Together they give the slice the classic country mosaic look.

Peach brandy is the unusual touch. Standard pate uses cognac or armagnac; this one calls for peach brandy, which adds a soft fruit aromatic that pairs naturally with pork and lifts the heaviness of the liver.

The pate slices thin and serves cold with cornichons and pickled onions.

Pro Tips

• Buy good fatty pork shoulder; a too-lean cut gives a dry, crumbly pate.
• Ask your butcher for back fat or fatback to line the terrine; lard works in a pinch.
• Use a probe thermometer; the pate is done at 155°F (68°C) internal temperature.
• Weight the cooled pate with cans on a board so it compresses; this is what gives clean slices.

Variations

• Substitute cognac, brandy, or madeira for the peach brandy for a more traditional flavor.
• Add a quarter cup of toasted pistachios for color and crunch in each slice.
• Stir a teaspoon of pink curing salt (Prague Powder #1) into the mixture for a rosier color and longer keeping.