A pâté de campagne, the texture and robust country flavors make for a great first course when the pâté is sliced and served with cornichons, the tangy small French pickles. Our version has a slightly smoky flavor from the bacon.
Position a rack in the center of the oven. Preheat the oven to 325┬░F.
Line the bottom and sides of a 9 x 5-inch (8-cup) loaf pan with:
12 to 16 slices bacon
Combine in a large bowl:
1 pound ground veal
1 pound ground calf's liver or chicken liver
2 large eggs, lightly beaten
1/2 cup heavy cream
1 tablespoon finely chopped garlic
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon freshly grated or ground nutmeg
1 teaspoon sweet paprika
1/2 teaspoon ground sage
Mix until well combined. Heat in a small saucepan:
1/3 cup brandy or Cognac
If using electric heat, ignite with a match; if using gas heat, tilt the pan to catch the flame. Pour the flaming brandy into the meat mixture and mix well to combine. Fill the lined loaf pan with the meat mixture and spread evenly. Place over the top:
5 or 6 slices bacon
Butter a piece of aluminum foil and place on top of the bacon to seal. Place a dish towel in a 13 x 11-inch roasting pan. Fill the pan halfway with water for a hot-water bath and place the loaf pan in the water bath. Place the pan in the oven and cook until the juices run clear and an instant-read thermometer inserted in the center registers 160┬░F, about 1 1/2 to 2 hours. Remove to a rack to cool completely. Place a small board or another loaf pan on top of the foil and weight with 2- or 3-pound cans. Refrigerate until firm, at least 12 hours or up to 4 days.
To serve, remove the bacon from the top. Run a sharp knife around the edge, and turn the pâté out onto a serving platter or cutting board. Remove the bacon from the bottom and sides of the pâté and slice into approximately 3/4-inch slices. Serve with:
