# Pate de Campagne

**URL:** <https://boards.straightdope.com/t/pate-de-campagne/828756>\
**Category:** Cafe Society\
**Created:** [January 31, 2019, 11:55pm UTC](https://boards.straightdope.com/t/pate-de-campagne/828756 "2019-01-31T23:55:08Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\
**Post date:** [January 31, 2019, 11:55pm UTC](https://boards.straightdope.com/t/pate-de-campagne/828756/1 "2019-01-31T23:55:08Z")

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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

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**Author:** ![DPRK](https://avatars.discourse-cdn.com/v4/letter/d/4491bb/32.png) [@DPRK](https://boards.straightdope.com/u/DPRK)\
**Post date:** [February 1, 2019, 12:57am UTC](https://boards.straightdope.com/t/pate-de-campagne/828756/2 "2019-02-01T00:57:27Z")

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> [@mixdenny](#):
>
> 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?

[This article](https://fr.wikipedia.org/wiki/Terrine_de_foie_gras_au_sauternes) 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).