NWR: anyone have a good pate recipe?

i've tried a bunch of paté recipes from the classic cookbooks of my youth and they're all pretty good.

Pick up a copy of "Terrines, P“tés, & Galantines" by Richard Olney as part of the Time-Live Good Cook series. It's got a wide variety of recipes with plenty of good how-to photos to show you what you should be doing, with all sorts of recipes to match anyone's skill set. Any of Jane Grigson's books are good (The Art of Charcuterie particularly) but original editions can be hard to find. They lack the photos and educational attributes of the Time-Live book, but the meat goes together real well.

Of the newer books, you should probably own a copy of Ruhlman & Polcyn's "Charcuterie" just on general principle, but they've got a lot of patés in it and it's worth having for the general meatiness of the recipes.

You'll also find a paté recipe (or three) in just about any French cookbook, plus there are loads of resources online. There are only so many ways to mess with a recipe for something as basic a paté, so once you got the general idea of having done a few different ones using different techniques, you'll be able to start creating them yourself and won't need to rely on a recipe.

-Eden (what am I, chopped liver?)
 
There's a great duck terrine recipe in the Chez Panisse Menu cookbook that's based on a Richard Olney recipe.
Also another recipe from Richard Olney in Vineyard Lunches.
 
The Chez Panisse recipe is a favorite of mine, but it's worth disclosing that it requires deboning a whole duck and retaining its skin in one piece to line the terrine.
 
originally posted by fillay:
The Chez Panisse recipe is a favorite of mine, but it's worth disclosing that it requires deboning a whole duck and retaining its skin in one piece to line the terrine.
Click to expand...
Or not! Who's going to tattle on the cook?
 
But if you'd bought the Time Life book you'd already have done the Gallantine where you stuff a deboned quail inside a deboned duck inside a deboned chicken (with forcemeat filling up the space) and you could do the Chez Panisse recipe in your sleep.

-Eden (I'm talking about the sound sleep that Alice would wish you to have)
 
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