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?
Accompaniments: Artichokes à la Greque (Artichauts à la Greque)
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.