Country-style pâté (Pâté de campagne) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 31) by Wolfgang Puck

  • shallots
  • ground allspice
  • bay leaves
  • chicken livers
  • Cognac
  • Madeira wine
  • thyme
  • pork shoulder
  • salt pork
  • pork fatback
  • EYB Comments

    Can substitute pork livers for chicken livers. Meat must marinate for five to six days. Finished pâté must be chilled for one day.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork livers for chicken livers. Meat must marinate for five to six days. Finished pâté must be chilled for one day.

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