Pierre Franey, author of Country Paté with Pistachios was a good friend and mentor of our Publisher who frequently enjoyed this dish at Pierre’s Easthampton home. It is one of his fond memories and a delight to eat.
Country Pate with Pistachios

Country Pate with Pistachios
Champagne, chablis, chardonnay or any good dry white wine or rose'. Serve with cornichons, champagne mustard or a really good Dijon mustard on the side.
Recipe type: Appetizer
Cuisine: French
Serves: 8
  • 1 Tablespoon butter
  • 1/2 Cup shallots; coarsely chopped
  • 1/2 pound pork liver; or veal liver,
  • 1/4 teaspoon thyme; dry
  • 1/2 bay leaf; crumbled
  • 3/4 pound veal; lean, cut into 1-inch
  • 1 pound pork; lean, cut into 1-inch
  • 1/2 pound ham; cooked, cut into 1/2-inch thick slices
  • 1/2 Cup pistachios; shelled, toasted
  • 1/8 allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg; freshly grated
  • 1/8 teaspoon ground cumin
  • 1 pinch ground cinnamon
  • 1 pinch Cayenne pepper
  • 1/2 Cup dry white wine
  • salt to taste if desired
  • freshly ground pepper to taste
  • 2 slices bacon; lean
  1. Preheat the oven to 425 degrees F.
  2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
  3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl.
  4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal.
  5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
  6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150 degrees F. Remove the pan from the oven and let stand until ready to serve.
  7. The pate is excellent hot or cold. Cut it 1/2 inch thick slices to serve. Goes very well with Champagne or Dijon mustard and cornichons.
This is not a spreadable pate. Serve it with large sturdy croutons, melba toast or strong biscuits (crackers).
Adapted from "Cuisine Rapide" by Pierre Franey and Bryan Miller.

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