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Pâté Maison

1 terrine


  • 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat
  • 2 tablespoons minced onion
  • 1 1⁄2 teaspoons minced garlic
  • 1⁄4 teaspoon minced thyme
  • 1 teaspoon minced parsley
  • 1⁄2 cup green peppercorns
  • 22 1⁄2 grams kosher salt
  • 1⁄2 gram ground black pepper
  • 1 gram quatre de espice (French spice blend)


  1. Combine pork, onion and garlic, grind through a medium sized die. (If you do not have a meat grinder this can be done in a food processor by pulsing the meat several times until it forms a sausage-like consistency.)
  2. In a large mixing bowl, combine the meat with the herbs and other spices. Blend until thoroughly combined.
  3. Pack the meat mixture into a terrine or bread mold, cover with foil, bake in a water bath at 325° F until it has reached an internal temperature of 140° F.
  4. Allow the terrine to cool to room temperature before removing from terrine mold.

Serve cold with crostini, whole grain mustard and cornichons.

Hudson Valley Restaurant Week is back this April 8-21!