Patés | The French Chef Season 1 | Julia Child

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is lower in saturated fat and adds moisture.

chicken liver

🥗Healthier: tofu

💰Cheaper: beef liver

Tofu provides a similar texture, while beef liver is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lower in fat, and homemade dough can save costs.

brandy

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity without alcohol.

Cut strips of veal about a quarter of an inch thick.

Marinate veal strips in a mixture of 1 tablespoon cognac, 1.5 tablespoons port wine, minced shallots, a pinch of pepper, 1/4 teaspoon salt, and 1/8 teaspoon thyme for at least 30 minutes or overnight.

In a skillet, cook 1/2 cup minced onions in 2 tablespoons butter until soft and translucent, about 5 minutes.

In a large bowl, combine 2.5 cups fat pork, 1.5 cups ground veal, cooked onions, 2 whole eggs, 1 teaspoon and a half of salt, a pinch of pepper, 1/2 teaspoon thyme, and a pinch of allspice.

Add the marinade from the veal strips to the meat mixture and mix thoroughly by hand until the mixture lightens up.

Boil 1/2 cup port wine in a saucepan until reduced by half to evaporate the alcohol, then add to the meat mixture and mix again.

Taste the mixture for seasoning, ensuring it's slightly oversalted since it will be served cold.

Line a glass ovenproof bread pan with fat or pork fat to prevent crust formation.

Fill the lined pan with the meat mixture, smoothing the top.

Cover the mixture with additional fat or pork fat if desired, ensuring no crust forms.

Bake in the oven until fully cooked and fragrant, then chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens