I’ve been wanting to make a rustic pate for a while, since I had a slice on Cochon’s boucherie plate in New Orleans last Christmastide. I still dream about their quail mousse. Mmm.
I used Molly Wizenberg’s receipt from the Dec 08 edition of Bon Appetit. I followed her recipe to the letter sans the cognac, for which I substituted brandy. I did not detect any taste of brandy in the completed pate, so perhaps I should’ve ponied up the extra cash for cognac. I minced my own pork which made the pate velvety. It’s a very intense final dish, a 1/2″ slice is more than adequate for one person as a meal…the plate above was my dinner and I was very full…I barely had room for cookies!
