aj12754's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
The Country Cooking of France
By Anne Willan, France Ruffenach
Chronicle Books - 2007
Pâté de Campagne : page 188
This is certainly the best pâté I've ever made (actually this was a "we" project -- Soupereasy and I) and one of the best I've ever eaten. It's really well balanced and the seasoning is perfect. We substituted thinly sliced pancetta for bacon, since we didn't want the smokiness bacon adds, and used pumpkin seeds rather than pistachios.
The recipe is exceptionally well-written.
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Rillettes : page 191
This is a more rustic pate than the pâté de campagne from the same cookbook. Basically cubed pork shoulder (and bones) and duck legs are cooked together with some thyme and bay leaves, salt, pepper, and water for 4-5 hours, then shredded and once cooled, gently mixed with the fat reserved from the cooking process. It needs to be refrigerated at least two days before serving.
Although the recipe cooks the meats in the oven, Soupereasy and I used the slowcooker and it worked perfectly.
Honestly -- the finished product looks a little like cat food -- but spread on a sliced baguette, it's just delicious.
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