Country Pate and Cornichons with French Bread

Country Pate and Cornichons with French Bread

makes 20 cocktail servings


1 boneless skinless chicken breast, about 1/2 pound (225 g)
1 teaspoon ( 5 ml) cognac, (optional)
1 pound ( 450 g) lean ground turkey
1 pound ( 450 g) lean ground veal
1/4 cup (59 ml) fresh thyme leaves or 1 tablespoon (15 ml) crushed dried
1/4 cup (59 ml) chopped fresh sage or 1 tablespoon ( 15ml) crushed dried
1 teaspoon (5 ml) salt (optional)
1 teaspoon ( 5 ml) freshly ground pepper, or to taste
1 garlic clove, minced
2 scallions, white part only, minced
4 large egg whites, beaten
1 pound (450 g) fresh spinach, washed, stems removed boiling water
3/4 pound (340 g) turkey bacon, boiled in water for 10 minutes and drained on paper towels
dash of ground nutmeg
3 bay leaves
salad greens for garnish
cornichons, for garnish
French baguettes sliced thin

Preheat oven to 325° ( 165° C, gas mark 3).

Slice the chicken breast into thin slices and marinate in the cognac for 15 minutes. Meanwhile combine the ground meats, thyme, sage, salt (if using), pepper, garlic, scallions, and egg whites. Place spinach leaves in a colander, Pour boiling water over spinach to wilt the leaves, Drain and squeeze dry.

Line bottom and sides of a 9 1/2- by 5- by 3-inch ( 24- by 13- by 8-cm) loaf pan with bacon slices letting some hang over the sides. Tightly pack one-third of meat mixture into the pan. Arrange chicken slices on top.

Cover with another third of meat mixture. Arrange spinach over meat and sprinkle with nutmeg. Cover with final third of meat, mounding slightly. Top with bay leaves and cover with overhanging bacon.

Cover with aluminum foil and press snugly to seal the pate. Set in a larger pan and pour enough boiling water around the pate to come up halfway up the sides of the loaf pan. Bake for 2 1/2 hours.

When pate is done, remove pan from water bath, Remove the foil and drain off fat. Discard bacon. Wrap in foil.

Press the pate by topping with another pan filled with 2 bricks or cans of food. Refrigerate for 24 hours.

To serve, remove weights. Remove foil and any fat that is visible. Allow the pate to come to room temperature before slicing. Arrange on platter lined with greens. Garnish with cornichons sliced into fans. Served with thin slices of French bread.

Per serving (pate only): 81 calories (23% calories from fat), 14 g protein, 2 g total fat (0.8 g saturated fat), 1 g carbohydrates, 1 g dietary fiber, 41 mg cholesterol, 65 mg sodium
Diabetic exchanges: 2 very lean protein

  • If you can’t find the small French cornichon pickles, look for tiny dill pickles and slice into small thin slices

B-man :wink: