Pâté de Campagne, or Country Pâté

by Ann Marie Michaels on April 28, 2009

Print Friendly


I love pâté de campagne but I had never tried to make it before. When I found this recipe for pâté de campagne by Julia Child, I couldn’t wait to make it. I’m always looking for good liver recipes, because liver is so nutritious.

According to the Weston A. Price Foundation, liver:

  • contains more nutrients, gram for gram, than any other food
  • is an excellent source of high-quality protein
  • is nature’s most concentrated source of vitamin A
  • has all the B vitamins in abundance, particularly vitamin B12
  • is one of our best sources of folic acid
  • contains a highly usable form of iron
  • has trace elements such as copper, zinc and chromium
  • has an unidentified anti-fatigue factor
  • contains CoQ10, a nutrient that is especially important for cardio-vascular function
  • is a good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

I think you’re going to like this pâté, even if you don’t normally like liver. It tastes a lot like Braunschweiger or liverwurst, only I think it’s even more mild. It’s delicious served with sourdough bread, Dijon mustard, and Cornichons or other pickles.

This recipe is based on Julia Child’s recipe for in her book, The Way To Cook. I modified it slightly, based on what I had on hand. I also think it’s very important to use real sourdough bread, not yeasted bread (real sourdough breaks down the phytic acid; phytic acid prevents absorption of minerals). I have also specified that it is necessary to buy organic liver, and ideally, you want to use pastured or free-range chicken and eggs, and nitrate-free sausage.

Pâté de Campagne


Yellow onion (1)
Butter (2 TBS) — where to buy butter
Nitrate-free, antibiotic- and hormone-free pork sausage meat (1 pound) — where to buy meat
Raw pastured or free-range chicken breast (1 pound) — where to buy chicken breast
Organic pork or beef liver (8 ounces) — where to buy chicken breast
Sourdough bread (10-12 ounces) — real naturally fermented sourdough bread, not the fake stuff they sell at the grocery store
Large egg, preferably pastured (1) — where to buy eggs
Goat cheese (1/3 cup)
Garlic (1 clove)
Port, cognac or brandy (3 TBS) — I used port, because we didn’t have any cognac. You could also use Armagnac.
Sea salt (1 TBS) — where to buy sea salt
Ground allspice 1/4 tsp
Thyme, fresh or dried (1/4 tsp)
Bay leaves (2) —
Freshly ground pepper (1/4 tsp) —


Food Processor
Terrine or loaf pan


1. Preheat oven to 350.
2. Saute the chopped onions in the butter.
3. Mix all the ingredients in a food processor. I couldn’t fit them all in so I had to mix each ingredient and then mix them by hand in a large bowl.
4. When thoroughly mixed together, pack into a terrine or loaf pan (preferably enamel) and cover with wax paper or parchment paper (cut in a rectangle to fit on top). Layer foil on top of that (with a one-inch overhang of the foil).
5. Bake in a bain-marie (set the loaf pan in a shallow pan of water — the water should come up halfway up the sides of the loaf pan) for 1 to 1-1/2 hours. A meat thermometer should read 160-165 degrees.
6. Let cool for an hour, then refrigerate when cool at least overnight. Serve cold or room temperature with sourdough bread, Dijon mustard, and cornichons or other pickles.

This post is part of the Real Food Wednesday blog carnival on Kelly the Kitchen Kop.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: