Pâté

Method

Chill all ingredients thoroughly, then mince the pork liver, shoulder and back fat together with the finely diced shallots and crushed garlic, passing through a sieve twice for a smooth texture. Season generously with salt, pepper, thyme, bay leaf and juniper berries, then mix in the brandy and beaten eggs until well combined. Press the forcemeat into a terrine mould and cover with bay leaves, then set the terrine in a bain-marie and bake at 160°C for 45-50 minutes until a skewer inserted in the centre comes out clean. Allow to cool completely, then top with clarified butter and chill overnight. Serve chilled with toasted bread, cornichons and mustard.