Pate de Campagne

Cafe Society
1

I ate my first “real” pate. I remember years ago I tried liverwurst and liked it. Then years later I tried it and didn’t like it. It was probably two different things anyway, maybe one was braunschweiger, I don’t know. But the mention of pate has always intrigued me. So when the Giant Eagle stores near me started carrying Alexian pates I had to try one.

I picked a coarse “pate de campagne” made of pork liver and fat with spices, sherry, onion and garlic. It was delicious! It reminded me of a very delicate salami kind of flavor profile. Firm but spreadable.

Now I want to try some goose pate. I see Alexian makes ones with duck, pork and/or goose so I’ll see what I can find at the store.

I have been wondering what a real French pate de foie gras would taste like compared to the one I tried. Is it also spiced with wine and things?

Dennis

2

This article on terrine de foie gras au sauternes mentions as ingredients fatty liver, white pepper, salt, and, well, Sauternes, with optional nutmeg, paprika, and “four-spice” (ginger, cloves, nutmeg, and pepper).