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Pâté Maison

Pâté is a well-seasoned, finely textured meat loaf meant to be eaten cold. Once cooked, it will

keep, well covered, for 4 to 5 days in the refrigerator.

1/2 lb. veal, chicken or turkey, cut into 1-inch pieces

1/2 lb. bacon, cut into 1-inch pieces

1 clove garlic, cut in half

1 shallot, cut in half

1/4 lb. smoked ham, cut into 1-inch pieces

Salt

Freshly ground pepper

1 egg

Tinny pinch of ground cinnamon

1 Tbs. Cognac or other good-quality brandy

1 bay leaf

Preheat an oven to 400°F.

In a food processor fitted with the metal blade, combine the veal, bacon, garlic and shallot and

process until minced. Add the ham, salt, pepper, egg, cinnamon and brandy and process until the

ham is finely chopped.

Transfer to a rectangular terrine or loaf pan with a 2-cup capacity, packing it in firmly. Smooth the

top with a rubber spatula and press the bay leaf gently into the meat mixture. Bake, uncovered,

until the pâté has pulled away from the sides of the dish and the top is nicely browned, about 45

minutes.

Remove from the oven, let cool, cover and refrigerate for 1 day to allow the flavors to develop. Cut

into slices to serve. Serves 4 to 6.

Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).