Bread crumbs (made from a pain de campagne or a baguette)
Combine the ☆ingredients in a bowl, add minced meat, and mix and knead well until meat is sticky.
Chop the onion and mushrooms finely and stir fry with 1 tablespoon of butter. Cool.
Add the onion, mushrooms and brandy to the bowl with the minced meat. Mix and knead well.
Coat a mold with butter. Line 3 bay leaves at the bottom and pack bacon tightly in the mold.
Fill the mold with the meat mixture, packing to remove air pockets. Fold the bacon over the top. Put 3 bay leaves and tap the mold slightly to remove air pockets.
Wrap the whole thing with aluminum foil, bake in a oven at 350°F/180℃ for 1 hour immersed in hot water. It's done when the centre of the pate is hot.
Place a weight over the aluminum foil and cool. Leave it to rest in the fridge overnight if you can.
Remove the aluminum foil, bay leaves, and white fat from the pate. Slice as you like and serve on a plate. Serve aspic with pate. Decorate the plate with seasonal vegetables, pesto and mustard to make it colorful.
Story Behind this Recipe
The pate de campagne that I bought in a delicatessen in Nice was incredibly delicious. So I made this recipe before I forget. I am proud of this recipe. I plan to slice this thinly and make a sandwich tomorrow morning.
It will be more authentic if you use 100 g of liver in the minced meat. When the pate is cooked, place a weight on top while it is hot. I put on a mold of the same size and tied it down with 4 rubber bands.