INGREDIENTS (6 people)
200 g. Chicken Liver
1 Kg of ground pork
300 g. Whole pig meat
2 onions
1/2 Cup white wine or 4 tbsp. Brandy or Cognac
100 g. Bacon Slice
4 cloves of garlic
2 slices of sandwich bread
2 whole eggs
1 1/2 Cda. of ground thyme
6 laurel leaves
1 tsp. of salt
Freshly ground black pepper to your liking
Pickles and onions in pickles
Dijon Mustard
2 tbsp. of butter
180 minutes
Preparation
Wash the chicken livers. Sweat in 2 tablespoons butter, 2 laurel leaves and 4 crushed garlic cloves. When cooked, chop them in squares.
Combine ground beef with minced cooked liver in a container. Add beaten eggs, minced sandwich bread, grated onions, freshly ground black pepper, dry thyme and salt.
Cut the whole filthy meat into strips and marinate it with white wine, cognac or brandy.
Cover the bottom of a rectangular pan with strips of bacon. On top, place half of the mixture of pig with liver. Then, strips of filthy macerated in wine. Again, the mixture of pig with liver. Finally, the strips of bacon and the laurel leaves that were left over. Cover with aluminum foil and bake to Bain-Marie for about 90 minutes.
Remove and leave to cool with weight on top of the pate, using cans or any other object that will add approximately one kilogram, so that the mixture is compacted.
Place in the fridge and serve with gherkins and onions in pickles, and Dijon mustard.
It should also be served by a few rolls of quill bread or peasant. It serves as a appetizer or as a cold entry.
