Makes two large loaves
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Ingredients:
- 1 lb bacon
- 2 lbs pork liver
- 4 large red onions diced
- 1 Tablespoon minced garlic
- 12 bay leaves, ground in a coffee grinder
- 2 teaspoons salt
- 1/2 teaspoons pepper
- 2 teaspoons sugar
- 2 Tablespoons dried marjoram
- 2 teaspoons dried lovage
- 2 Tablespoons ground juniper
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Aspic layer
- 2 cups apple juice or cider
- 2 teaspoons gelatin, sprinkled over cold juice
- 2 teaspoons sugar
- 1 Tablespoon rice wine vinegar
- Pinch of salt
- 1 Tablespoon Port or Marsala
- 1/2 teaspoon pink and black pepper
Pour on top of the cooked and cooled pate
Fry the bacon with the onion and powdered bay and spices
Add the bacon/onion with all the rendered fat to the raw liver.
Liquefy in a food processor.
Strain in a food mill and pour into two loaf pans.
Bake in a medium oven in a water bath… until firm
Cool and add gelatin topping