Basic recipe paté

Mix the bread with the egg and the cream. Let it soak for about 10 minutes and prune the bread.

Line the pâté mold with 200 grams of the bacon and let the bars hang over the sides.

Preheat the oven to 200 ° C.

Slice the rest of the bacon. Bake together with the chicken livers and 1 clove of crushed garlic in 1 tablespoon of oil until the livers are pink and almost cooked. Sprinkle with salt and pepper and let cool. Chop the livers roughly.

Remove the meat from the marinade and grind to a coarse chopped portion in the food processor.

Mix the minced meat in a bowl with the bread mixture, and the chopped chicken livers with bacon. Season with salt.

To test whether the meat mixture is good to taste, you can cook a small ball of it in boiling water and then taste it.

Scoop the meat mixture into the mold and press well. Tap the shape on the worktop a few times to remove any air bubbles.

Fold the overhanging pieces of bacon over the top of the pâté. Put the mold in an oven dish and fill the baking dish to just below the edge of the mold with boiling water. Fry the pâté in the oven for about 1.5 hours. Allow to cool.

Drain excess fat and moisture and pour the pate on a plate. First let cool outside the refrigerator and then continue in the refrigerator.