This pate de campagne (country pate)…
….according to Boulud Brasserie Chef de Cuisine Rick Mace: “(I)s a mélange consisting primarily of pork shoulder, chicken liver, and foie gras. (ELV thinks the inclusion of foie gras probably takes it outside the realm of “country” charcuterie — but we quibble).
All of the meats are cured with salt, quatre epices, brandy, and pepper. After the meats are cured overnight, they are then ground and combined with a mixture of wild mushrooms and cultivated champignon blanc. The farce is then packed into terrine moulds lined with caul fat and baked slowly. Once the terrines are cooked, they are allowed to cool somewhat before they are pressed and chilled completely. The pressing helps to improve the texture, and the terrine is then allowed to rest for several days prior to serving. This improves the depth & complexity of flavor.”
It is so good, it should be illegal.
It costs $12.
Just thought you’d like to know.
In the Wynn Hotel and Casino
3131 Las Vegas Blvd. South
Las Vegas, NV 89109