Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their salt has his or hers own take on this French classic. We compare two cooking methods: bain-marie and sous vide.
Offal is not awful, and it is amazingly good for you, but it can elicit strong negative emotions especially from those who have never tried it. I promise you, a country pate which is made with both ground meat and ground liver is absolutely fabulous!