This was the first of 2 pâtés my station partner and I were lucky enough to make in our Intro to Garde Manger class a few weeks ago. Typically this isn’t part of the certificate curriculum, but our Chef instructor was kind enough to let us give it a shot.  The Pâté De Campagne (country pâté) shown above was a big hit when served to our class with some toast points, some mustard, and of course cornichons. The recipe included liver in the force meat which added a terrific depth of flavor. The entire terrine was also wrapped in bacon, which can never be a bad thing.

Our second pâté didn’t taste quite as good. It didn’t include the liver, and instead had a pork tenderloin in the center surrounded by the force meat. I felt the flavor was bland, and the texture not as smooth.  It’s going to need some dressing up before I serve it to the husband. I’m thinking a whole grain spicy mustard, and some dark rye or pumpernickel bread might do it some good.

I’m definitely going to have to get a meat grinding attachment for my Kitchen Aid so I can remake the first recipe at home.