The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
about. 500 g [1,1 lb] lean pork
about. 500 g [1,1 lb] veal
about. 250 g [0,55 lb] eal liver
4 juniper berries
6 whole black peppercorns
1 garlic ravine
3 tsp salt
To teaspoon thyme
To teaspoon marjoram
1 pinch ground mace
2 tablespoons Cognac or Armagnac
3 tablespoons white wine
1 bay leaf
about. 100 g [3,5 oz] blubbr
Recommended drink: French red wine (Cotes du Rhone, Bordeaux)
or white wine (Loire wine, Orvieto)
 Grind the pork, veal and liver roughly once and mix it all well. Add the crushed juniper berries and crushed peppercorns. Chop the garlic, mix it with salt and all the other spices an mix it with the meat, then mix in the Cognac or Armagnac and wine.
 Place thin blubber slices on the bottom of a mould or jar. Spoon the meat mixture into the mould, packing it tightly. Top with a bay leaf then cover the meat with thin blubber slices.
 Put lid on the mould or cover it with aluminum foil and bake it in a water bath at 200° C / 390° F for about 1 1/2 hours. Remove the lid from the mold.
 If you think your pâté is very oily, you can pour off some of the fat. Let the pâté cool in the mould.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.