Pate de Campagne

In English, country pate. Which is a forcemeat pressed into a terrine mold and baked in a waterbath. It gets in name from its coarse texture, which is acheived from grinding the meat only once through a medium plate.  It usually contains a small amount of liver, some fat, a panada, pate spice, and meats of choice. Inlays (such as seared meats or vegetables), outlays (such as blanched cabbage or bacon strips), and stir-ins (such as sauteed mushrooms, chopped nuts, or dried fruits) are also possibilities to enhance flavor, texture, and appearance (if you ask me, it could certainly use it!). Like I said before, meat terrines are not my cup of tea - both flavor and texture-wise. But I can appreciate the art of making them and the applications they have on menus.