Pâté de campagne
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  • 600g fresh bacon
  • 200g pork liver
  • 150g leek (only white parts)
  • 100g shallots
  • 40g butter
  • 2pc eggs
  • q.s. parsley
  • 200g heavy cream
  • q.s. coarse salt, pepper, nutmeg



  • remove the rind from bacon and cut bacon into pieces
  • cut pork liver into pieces
  • season meat with salt, pepper and nutmeg
  • sauté onions and leek in butter
  • leave to cool
  • blend onions, leek, chopped parsley and eggs with the meat mixture
  • pass it all through a mincer/grinder
  • add heavy cream
  • check seasoning
  • fill oiled pie pans
  • heat the oven to 200˚C and cook for approximately 45 minutes
  • remove from oven and fill the pans with pork jelly
  • leave to cool




Luxembourg City

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