a taste of France

A French country pate recipe



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Ingredients


Country pate recipe

pate rustique

500g / 1lb minced pork

500g / 1lb minced veal, lamb or beef

2 eggs

1 onion finely chopped

2 tablespoons of melted lard

250g / 1/2 pt white wine

salt and pepper

mixed spice

100mls / 3 1/2 flozs chicken stock


Mix the meat together and put through a mincer or grinder.

Then add the remaining ingredients.

Pack into a butter terrine and bake in a preheated oven 150c or 300f gas 2 for about 2 hours.

Until the mixture has shrunk from the sides of the terrine.

When cold turn out and serve.



  • if you liked the country pate try a chicken pate recipe
  • chicken liver parfait
  • try the gratin dauphinois
  • Try fennel ramekins recipe
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