Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Making a Country Pâté

Generous seasoning and gentle cooking create a savory, succulent pâté

Fine Cooking Issue 17
Photos: Ben Fink
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

When Katherine Alford first tasted rich, moist country pâté, she immediately classified it as a luxury food–expensive to buy and difficult to make. She was right about the first point but, she says, decidedly wrong about the second. Still later she learned that, fancy French name notwithstanding, pâté is really a refined form of meatloaf–a simple mixture of seasoned ground meat gently baked in a terrine mold. When she learned that pâté is better when made a few days ahead, she was completely converted. She now serves it frequently, both as an elegant first course and as a simple supper with lentils and a green salad.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks