Pate’ de Champagne


  • 10 oz bacon slices
  • 1 lb fresh pork
  • 10 oz boneless veal, diced
  • 6 oz lamb liver
  • 1 onion, peeled
  • 2 garlic cloves, minced
  • 1/3 cup black olives, pitted and chopped
  • kosher salt and black pepper to taste
  • 2 tsp fresh sage, chopped
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 2 tbs brandy

This is a beautiful silky pate that is a typical French preparation.

  • Stretch the bacon using the back of a knife.
  • Finely ground the pork, veal, liver and onion. Mix with remaining ingredients.
  • Layer the bacon and ground ingredients in a 1 and 1/2 quart terrine then top with a layer of bacon slices.
  • Cover with foil or a lid and place in a roasting pan, half filled with boiling water.
  • Cook in a preheated 325 degree oven for about 2 hours.
  • Weigh down the terrine topped with a plate and a heavy can or foil covered brick, then let cool, then refrigerate overnight.
  • Leave at room temperature for 30 minutes to 1 hour before serving, then cut into slices and serve.

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