How to make
Cut out the meat from the chicken breasts. Grind the remaining meat and bacon 2 times in a grinder, add the roots, brandy, pepper and rub through a sieve.
Stir the mixture with a spoon into a thick paste.
Place the sliced bacon on the bottom of the bread pan. Add bay leaf, thyme and pour half of the grinded meat mixture. Cover with thin slices of chicken breast and bacon. Spread the remaining mixture on top.
Cover with thin slices of bacon again and press it. Put the lid on and insert the Brussels pate in to bake in a low heat oven for 2 hours. Cover the baked pate with a towel.
Press down with something heavy and leave for 12 hours.
According to the original recipe, Brussels pate is served, covered with melted lard. If you do not want to, you can skip this step.
