From the Essential Pépin tv series, Episode 107: Economical Offal
This is the standard meat and liver pâté available in most supermarkets in France, as well as at small restaurants and bistros. A special curing salt gives the pâté its beautiful pink color and great taste. Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine. —Jacques Pépin
Serves 6 to 8
8 ounces pork liver, nerves and sinews removed and diced
2 pounds ground pork (about 70% lean and 30% fat; shoulder or Boston butt is good)
3/4 cup dry white wine
2 1/2 teaspoons curing salt, preferably Morton Tender Quick
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon ground thyme
1 garlic clove, crushed and very finely chopped
2 bay leaves
Cornichons (tiny French gherkins)
Dijon mustard
Preheat the oven to 325 degrees.