Veal and Ham Pate (Perrine De Campagne)

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“This pate is very closely related to meatloaf...but oh what a meatloaf! I hope you try this recipe, because unless you live in New York City or some other metropolis, you have a slim chance of finding this delicacy for purchase. It does take some time to finish, but the most involved part only takes 1 hour. Your friends and family will keel over when they taste this simple French country dish. Cook time includes overnight chilling time. From the Take-Out Menu cookbook.”
1 9x5-inch loaf

Ingredients Nutrition


  1. Preheat the oven to 350º.
  2. Heat a medium skillet over medium heat. Add the butter and when it melts, add the onions and salt. Saute the onions until they are tender, about 10 minutes. Add the garlic and cook for another 2 minutes. Add the wine and cook until the liquid is reduced by half. Remove the pan from the heat and let it cool.
  3. Add 2 cups of water to a medium saucepan and bring to a boil. Add the carrots and boil for about 5 minutes, or until crisp-tender. Using a slotted spoon, transfer the carrots to paper towels and pat them dry; set aside.
  4. Add the bacon to the same saucepan of water and cook for about 5 minutes to remove some of the smoky flavor. Remove the bacon and pat it dry with paper towels; set aside.
  5. In a large bowl, combine the onion mixture, pork, veal, pork fat, eggs, chives, salt, marjoram, pepper, five-spice powder, and Cognac and mix with your hands or a wooden spoon until well mixed. Cook a small amount of this mixture to taste for seasoning, and adjust if necessary.
  6. Line the bottom and sides of the loaf pan with bacon. Divide the pate mixture into thirds and place one-third along the bottom of the pan. Top with half the ham and half the carrot. Arrange the pistachios between the rows. Repeat the layers, using the remaining ingredients and ending with a layer of the pate mixture. Cover with the remaining bacon.
  7. Cover the pate with foil and set it in the center of a 13 x 9-inch pan. Add boiling water to the pan so that the water comes halfway up the sides of the loaf pan. Place the pan in the oven and bake for one hour and 30 minutes or until a thermometer reads 160º. The pate will have shrunked from the sides of the pan adn will full of liquid fat.
  8. Carefully remove the pan from the water bath. Place a piece of wood or cardboard cut to fit inside the loaf pan on top of the pate and place a 4-pound weight on top. Cans of food work well for this. This compacts the pate, giving it a better texture. Let the pate sit out until it cools to room temperature, then refrigerate the weighted plate overnight.
  9. Unmold the pate and serve it sliced on a platter accompanied by rustic bread, mustard, and cornichons.
  10. Tip: If you keep the pate in its pan, covered with it's fat, it will keep for up to 1 week. Once it is removed from the pan and the fat is disturbed, the pate will keep for 3 or 4 days. The pate may be frozen but the texture will suffer and become a bit grainy.
  11. You can make 3 'mini' loves (4 1/2 x 2 3/4 x 1 1/4 inch). Reduce the cooking time to 45 minutes to an hour.

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