Rural Pate – Pate De

(sage, thyme, rosemary),white pepper Pepper Yield: also,in long, long, , narrow slices.

Dice the meat and bacon coarsely. Mixed with the salt, pepper, herbs and calvados rest for one night. Chop garlic clove and onion. Dice apple and mushrooms. Dice pork liver. Saute garlic and onion cubes in olive oil until translucent. Add liver, apple and mushroom pieces. Sauté briefly until soft. Extinguish with white wine. Cool. Mix marinated meat cubes with liver mixture.

Grind everything (in a meat grinder or in the mixing bowl of a food processor).

Stir in whipped cream and egg.

Spread bacon slices in a baking dish (1 l capacity) so that one part hangs over the edge. Pour in the farce. Fold bacon slices over it. Put rosemary sprig and juniper berries on top.

Cook in a bain-marie with the lid closed in a heated oven at 140 degrees (electric stove) or level 1/2 for about 50 minutes.

Serve with: crispy baguette with butter Recommended drink: a French white wine, e.g. a Chardonnay or a young Beaujolais (*)

Calvados is a French apple brandy from the Calvados department in Normandy. Its alcohol content ranges from 38 to 50% by volume On average, it matures for 6 years in oak barrels.

Preparation 30 min. (without marinating time)

Our tip: Use a deliciously spicy bacon for a delicious touch!

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