French Country Pâté

150 g smoked pork loin

200 g mushrooms

1 large yellow onion

3 cloves of garlic

1 tablespoon butter

500 g ground beef

2 tablespoons  brandy

1.5 tsp salt

1 teaspoon finely chopped thyme

2 eggs

1 tablespoon potato flour

2 dl whipped cream

400 g chicken liver

1. Finely chop the pork and mushrooms. Peel and chop the onion and garlic.

2. Sauté the pork in butter for about 2 minutes. Add mushrooms, onion and garlic and fry for another 5 minutes. Let cool.

3. Place the mince in a food processor and add brandy, salt, thyme, eggs and flour. Pour in the cream while the machine is running and work quickly into a batter.

4.  Clean the liver free of tendons and membranes. Finely chop the liver. Place the minced meat in a bowl and gently mix in the liver and mushroom mixture.

5. Set the oven to 150 degrees. Grease an oblong loaf tin, 1 1/2 litres. Cut and place a piece of baking paper at the bottom. Spread the batter in the mold and smooth the surface.

6.  Bake in the lower part of the oven for about 1 1/2 hours. Let cool.

7. Cover the pâté with aluminum foil and place a weight on it, for example an oblong shape with cold water. Leave in the fridge until the next day. The pate will keep for a couple of days in the fridge.