Handwritten recipe for pate continental
by: salvagedrecipes

French-Style Pâté Continental with Aspic

Pate continental
Pâté Continental is a classic mid-century party dish designed to impress on a buffet or formal table. Combining beef liver, chicken livers, bacon, herbs, and aspic, it reflects an era when molded foods and elegant cold presentations were symbols of hospitality and skill. The layered loaf, finished with clear aspic and decorative radish flowers, was meant to be sliced and served chilled, often as a first course or cocktail accompaniment. Its richness, careful construction, and dramatic presentation made it a centerpiece dish for entertaining, especially in the 1950s-70s, when make-ahead recipes were essential for large gatherings.
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Prep Time 1 minute
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 9 hours 31 minutes
Course Appetizer, charcuterie
Cuisine French
Servings 8
Calories 320 kcal

Ingredients
  

  • 1 lb beef liver
  • ½ lb chicken livers
  • 1 onion (medium, chopped, about ½ cup)
  • 2 tbsp butter (or margarine)
  • ¼ cup water
  • 1 env instant chicken broth (or 1 bouillon cube)
  • 2 eggs (beaten)
  • ¼ tsp ground allspice
  • ¼ tsp dried leaf thyme (crumbled)
  • 5 slices bacon
  • Beef aspic (prepared, enough to layer)
  • 1 hard-cooked egg (shelled)
  • radishes (for garnish)

To make Beef Aspic:

  • 1 env unflavored gelatin
  • ¾ cup cold water
  • 1 cup condensed beef consommé
  • 2 tbsp lemon juice

Instructions
 

Step 1: Prepare the Liver Mixture

  • Snip off tough membranes from beef liver.
  • Cut into chunks and combine with chicken livers.

Step 2: Chop the Livers

  • Run liver mixture through a food chopper using a fine blade.
  • Place in a medium bowl.

Step 3: Cook the Onion Base

  • Sauté onion in butter until soft.
  • Add water and broth; heat to dissolve.

Step 4: Combine Ingredients

  • Stir onion mixture into livers.
  • Add eggs, allspice, thyme, and mix well.

Step 5: Line the Pan

  • Line a loaf pan with 3 slices bacon.
  • Pour in liver mixture.
  • Top with remaining bacon and cover tightly with foil.

Step 6: Bake in Water Bath

  • Place loaf pan in a larger pan.
  • Add boiling water to reach halfway up sides.
  • Bake at 350°F for 1½ hours until set.

Step 7: Cool and Chill

  • Remove from water bath.
  • Cool, then refrigerate overnight.

Step 8: Unmold the Loaf

  • Loosen edges and invert onto a plate.
  • Wash pan and dry well.

Step 9: Add Aspic Layers

  • Pour ½ cup beef aspic over loaf.
  • Chill until firm.

Step 10: Add Egg Decoration

  • Slice hard-cooked egg lengthwise.
  • Cut whites into shapes and arrange with yolk slices on aspic.

Step 11: Seal with Aspic

  • Pour remaining aspic over loaf.
  • Chill until completely firm (at least 4 hours).

Step 12: Serve

  • Dip pan briefly in hot water.
  • Invert onto chilled platter.
  • Garnish with radish flowers and leaves.

Tips

  • Use a food processor for smoother texture
  • Substitute pork liver for beef liver if desired
  • Add a splash of brandy for deeper flavor
  • Line pan with parchment for easier unmolding
  • Use clarified butter for cleaner taste
  • Chill pan before adding aspic layers
  • Serve with toast points or crackers
  • Add green peppercorns for garnish
  • Make two days ahead for best slicing
  • Keep very cold until serving

Nutrition

Calories: 320kcalCarbohydrates: 6gProtein: 28gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 410mgSodium: 620mgPotassium: 480mgFiber: 0.5gSugar: 1gVitamin A: 8200IUVitamin C: 6mgCalcium: 40mgIron: 9mg
Keyword aspic, classic, cold appetizer, entertaining, make-ahead, party food, retro recipes, vintage
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