Classic Country Pâté Classic Country Pâté

Author: Canadian Living

This rustic flavourful textured pâté needs only crusty French bread and tiny pickles to become the perfect bite. Serve with a Brandy Sour.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: January 2008



In skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry onion and garlic until softened, about 3 minutes. Transfer to bowl.

In same skillet, melt remaining butter over medium-high heat; sauté chicken livers until still slightly pink inside, about 3 minutes. Chop coarsely and add to onion mixture along with pork, ham, pistachios, brandy, egg, salt, pepper, nutmeg and thyme. Mix well.

Arrange bay leaves in 5-3/4- x 3-1/4-inch (625 mL) mini loaf pan. Arrange bacon
crosswise to line pan and leave slight overhang on long sides. Firmly pack in meat mixture; tap pan on counter to release air pockets. Fold bacon overhang over top. Cover tightly with foil.

Place in larger loaf pan; pour in enough boiling water to come halfway up sides of small pan. Bake in 350°F (180°C) oven for about 1-1/2 hours or until thermometer registers 160°F (70°C).

Remove foil and pour off any liquid. Let cool for 30 minutes. Refrigerate until cold. Cover with plastic wrap and place piece of cardboard on top; place 2 heavy cans on cardboard andrefrigerate for 12 hours. (Make-ahead: Refrigerate for up to 4 days.)

Run knife around edge of pan to loosen pâté. Unmould onto serving plate. Discard bay leaves. Cut into slices to serve.

Nutritional facts Per slice: about

  • Sodium 220 mg
  • Protein 9 g
  • Calories 120.0
  • Total fat 9 g
  • Cholesterol 82 mg
  • Saturated fat 3 g
  • Total carbohydrate 2 g


  • Iron 8.0
  • Folate 27.0
  • Calcium 1.0
  • Vitamin A 37.0
  • Vitamin C 3.0
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Classic Country Pâté