Macaroni & Beef Casserole

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Country Pâté

from Pierre Franey's Kitchen , page 152

Although making a pâté can be time-consuming and demanding, this simple Pâté de Campagne is a relatively easy dish accomplished rapidly with a food processor. Serve a slice or two with a crusty baguette, a dollop of grainy French mustard accompanied with French cornichons.


12 or more very thin slices unsalted fatback (Caul fat, available in some butcher shops, is also suitable)
3 pounds pork shoulder, 2 parts lean, 1 part fatty, cubed
1 pound boneless, skinless chicken breast, cubed
½ pound chicken livers
¼ cup coarsely chopped shallots
¾ pound boiled ham cut into ½-inch cubes
2 eggs, beaten
½ teaspoon freshly ground pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground coriander
Dash of ground clove
Dash of cinnamon
1/8 teaspoon nutmeg
Dash of cayenne pepper
Salt to taste
2 teaspoons sugar
1 bay leaf


1. Preheat the oven to 350 degrees.

2. Line the bottom of a 8 or 10-cup terrine and then the sides with fat, draping some of each slice over the edge to fold over the pâté.

3. Combine the pork, chicken, chicken livers and shallots in food processor and chop coarsely. Chop only about a third at a time so as not to overload the processor.

4. Place chopped meat, cubed ham and eggs in a mixing bowl. Add all the seasonings, except bay leaf. Blend well with hands.

5. Place the mixture into terrine in stages, packing it down as you go. Take the folds of fat from the rim of the terrine and fold them toward the center. Place the bay leaf flat on the remaining bare spot of the mixture in the center of the terrine and place a slice of fat over it.

6. Cover with foil or the terrine lid and put terrine in a roasting pan containing enough boiling water to rise about an inch around the terrine. Cook for 2 hours, or until an internal temperature of 160 degrees is reached.

7. Remove from oven, uncover and place some kind of weigh over the top such as a brick or a slab of wood topped with a 1 pound weight. The result is a more compact pâté, and one in which the fat rises evenly toward the top. Allow to cool, preferably over a rack in a space with good air circulation. Refrigerate with the weight on until chilled and fat is solidified.

8. Scrape off fat, slice and serve with French mustard and cornichons.


At least 10 servings