Pate (Pate de Campagne with Dried Figs) | Recipe transcription from Kukipapa Cooking School

Chop the onion finely.
Add oil to a pan and fry the chopped onions.
Add 2 pinches of salt according to the quantity.
Fry over low heat taking care not to burn.
Add butter and stir fry.
Fry until sweet, then transfer to a container and place in a tray filled with ice water (not included in the recipe) to cool thoroughly.

Dice the dried figs into small cubes.
Remove the tendons and blood from the chicken liver and roughly chop it.
Place chicken livers in a bowl, add red wine, mix well and marinate.
Add the dried figs and mix.
Place in the refrigerator to chill.

Put the pork mince in a bowl.
Add the remaining salt and mix well until combined.
Crack the eggs into the mixture and knead well.
Add the cooled onion and knead well.
Add 2 and knead well.

Gradually pour step 3 into the mold, slamming it down.
Once everything is added, smooth the surface with a spatula.
Make a slight indentation in the center.

バットにキッチンペーパーを敷く。
その上に、4を置く。
ローリエを4にのせる。
バットの高さの半分位までお湯(分量外)を入れる。
150℃に予熱したオーブンで、1時間30分湯煎焼きする。

Once cooked, remove from oven.
Leave it for 10 minutes to remove the heat.
Insert a thermometer into the terrine and if the temperature in the centre is over 70°C it is done, so discard the hot water in the tray (not included in the recipe).
Place ice (not included in the recipe) next to the tray to chill the terrine.
Once cooled, cover with plastic wrap and place in the refrigerator overnight.

冷蔵庫から取り出し、型にナイフを入れて2cm位の厚さで切る。
お皿に盛り付ける。
胡椒、粗塩(分量外)を振り、マスタード(分量外)を添えて完成。