Pâté Maison

Pâté Maison

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A deliciously creamy and rich pâté, with a hint of thyme.
Servings: 4
Calories: 668


  • 3 1/2 tbsp oil
  • 9 oz diced lean pork
  • 1 3/4 oz fat bacon
  • 3 1/2 oz chopped onion
  • pinch powdered thyme
  • 1 bayleaf
  • 1 clove garlic
  • 18 oz chicken livers
  • 5 floz double cream
  • 1 1/2 tbsp brandy
  • 9 oz lean bacon with rind removed or salt pork fat
  • salt and pepper


  • Heat the oil in a frying pan and fry the pork and bacon quickly. Add the chopped onion, thyme, bayleaf and garlic.
  • Add the prepared livers, and continue to fry very quickly until they are sealed; on no account should the livers be cooked through. Season with salt and pepper.
  • Allow to cool then pass several times through a fine mincer or chop finely in a bowl chopper.
  • Add the cream and brandy and correct the seasoning.
  • Line a 1.5 litre mould or terrine with the lean bacon overlapping at the top.
  • Fill the mould with the mixture, then fold over the bacon slices.
  • Place the mould in a bain-marie of water; cover with either greaseproof paper or a lid and cook in the oven at 175°C for 2 hours.
  • Remove the mould from the bain-marie. Remove the lid or greaseproof paper and place a flat dish on top of the pate together with a weight to push the pate down. Allow to get cold so that the fat sets, leaving it for eight hours in a refrigerator before serving.
  • Serve slices garnished with lettuce, tomato and slices of cucumber, accompanied by hot toast.


1. To obtain a very fine, smooth pate, pass the liver through a sieve, or use a food processor. For a coarser, peasant-style pate, use a coarse sieve.
2. When cooked, the juice and fat should be clear and free from all traces of blood.
Calories: 668 kcal
Carbohydrates: 5 g
Protein: 49 g
Fat: 48g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 544 mg
Sodium: 2015 mg
Potassium: 615 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 14678 IU
Vitamin C: 25 mg
Calcium: 45 mg
Iron: 12 mg
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