My mom and I have been collaborating on creating the most authentic pate recipe and it has taken a while. We tried it with bacon, cognac and flour. But we liked this recipe best. It is extremely simple and we think it is perfect, the spices add a perfumed flavor to the truly decedent pate. You can add anchovies which would add a salty depth to the flavor but it is nice to keep the recipe pure if you are using pure ingredients. My father does not like salt(I know odd) so we made a salt-less version which came out extremely well too.
- 2.2 pounds pastured pork liver
- 2.2 pounds lard, cut up into one inch pieces
- 2 cups whole milk
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground all spice
- freshly ground nutmeg about 1/4 teaspoon
- freshly ground black pepper
- 1 small yellow onion, grated or ground in grinder
Makes two large pate loaves.
- Preheat the oven to 350
- Our butcher cuts up the liver but you will need to cut up the lard so that it goes into the grinder smoothly.
- Using a grinder(or you can use a food processor but grinding it creates a better texture) combine liver and lard and grind. We processed it twice but I think once on a fine setting would have been easier.
- We then grinded the onion.
- We mixed the grinded lard, liver and onion with milk and the ground spices together.
- Using two meatloaf roasting pans add mixture. We placed the pans into a water bath of about an inch.
- Bake for an hour at 350 degrees.