Appetizers » Pâté de Campagne
Traditional Pâté de Campagne. Imagine purchasing items from a boulangerie (bakery) on Rue Montorgueil in Paris to picnic along the Siene River. You spread rich pâté on your fresh, yeasty baguette and enjoy the sights and sounds of one of the most beautiful cities in the world. This is where Philippe Rispoli's pâtè recipe takes you. It consists of an elaborate mixture of ground foie gras, other meats and Cognac. Start this recipe at least two days ahead — there are multiple marinating times required. Although it may seem like labor of love, the recipe yields a few terrines, which could last you up to six months (if you follow proper storage suggestions). Trust us — this pâté is well worth the time dedication. Ah, c'est si bon.