Pâté de Campagne Forestier also called French wild mushrooms terrine, is usually made from a finely chopped mixture of pieces of meat or (and) giblets (such as liver), fat, vegetables, eggs, herbs, spices as well as other ingredients, such as sometimes alcohols like cognac. In French cuisine, a pâté can be cooked in crusty dough, like a pie, in which case it is called “pâté en croûte”. If cooked in a deep dish, oval or rectangular, it can be called terrine. In the middle Ages, pâté’s and terrines become masterpieces of the French cuisine.
Ingredients:
1.5kg pork belly (with the rind), 300gr pork liver, 300gr beef liver, 8+3cl Calvados or Cognac, 80gr dried wild mushrooms, 3 eggs, 2 tbsp green peppercorns (keep whole), 1 tbsp coriander seeds
½ tbsp black peppercorns, 8 cloves, ½ tbsp caraway seed, 1 tbsp mustard seeds, 2 bay leaves
1 tsp ground nutmeg, 10 juniper berries, 2 sheets of pork bard, 18+10gr salt, 1 tbsp thyme, 15cl liquid cream
Photography: Wessel Woortman
Video montage: Wessel Woortman
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