Adam Lambert’s Paté de Campagne

  • 2 pounds pork shoulder, diced to 1-inch cubes
  • 6 ounces chicken livers, cleaned of veins and sinew
  • ½ cup diced onion
  • 2 tablespoons kosher salt
  • 1 tablespoon quatre epices (a mix of fine ground black pepper, clove, allspice, nutmeg)
  • 1 teaspoon ground white pepper
  • 1 scant pint heavy cream
  • 2 eggs
  • 4 tablespoons all-purpose flour
  • ¾ cup diced day old bread
  • 2 tablespoons plus 2 teaspoons brandy or cognac

Using a grinder with a coarse grinding plate, grind pork and liver together into a chilled bowl. Mix together cream, egg, flour, booze, bread, and spices. Add this mixture to the ground meat. With a paddle attachment, mix until well incorporated, about 2 minutes, at a medium speed.

Line your terrine mold or loaf pan with plastic wrap, leaving enough to hang over the edges. Fill the mold with the meat mixture, pressing down to remove any air pockets, and wrap with remaining plastic wrap. Cover mold in foil and place in a deep-sided baking pan. Fill the baking pan with enough water to come half way up the sides of the terrine mold. Cook in a 300° oven until internal temperature reaches 155°, about 1 to 1 ½ hours. Remove from oven and water bath and allow to cool slightly. Place a weighted pan on top of the meat and refrigerate over night. Unwrap, slice, and enjoy in the morning.