How to make
Chop the onion and fry it until it aquires golden color in the oil over medium heat. It is then set aside.
The garlic and parsley are crushed in a mortar or minced and mixed with the minced meat.
Finely chop the meat, the both types of bacon and liver. If you have a meat chopper it will save you a lot of time. Want the pate not to be too thin. It's village-style, so we do not need to grind. (The liver should be pre-soaked and well washed so that it does not bleed as much as possible. In addition to beef or pork, you can also use chicken or a combination of two or three types).
In a large bowl, mix all of the components for the pate, along with the salt, thyme leaves from the three stalks, cognac, black pepper and hot pepper. Everything is mixed perfectly.
A rectangular shape with high walls greased profusely with lard. The pate mixture is poured inside, pressed down and leveled out. Place the bay leaves and the fourth sprig of thyme on top.
Cover it with aluminum foil and place it in the oven at 320°F (160 degrees) and place a tray full of water on the bottom of the oven. Leave it for about 2 hours.
Check if the pate is ready by piercing it with a wooden skewer - it should come out clean, like when checking pastries.
You also need to notice if there is any residual liquid and wait for it to absorb or evaporate, then you can be sure it is ready.
When you press it with your finger, no pink water should come out. If you notice that there is some still, increase the oven to 360°F (180 degrees).
Leave the finished pate to cool and put it in the refrigerator for a few hours, by pressing it on top with a heavy object.
The homemade village-style pate is a delicious delicacy.
Serve it with toasted slices of bread or warm village-style bread.
Enjoy your meal!
* If the amount seem a lot to you, make half of the amount to try it.
