Paté de foie aux pruneaux (pâté with prunes)

Paté de foie aux pruneaux (pâté with prunes)

Shopping:

750 g pork liver, 750 g streaky bacon, 180 g pitted prunes (pruneaux d’Agen, Mon Régal). 3 cloves of garlic, 3 coffee teaspoons of salt, 1 coffee teaspoon of pepper, 1 dl crème fraîche, 1 egg, thyme, bay leaf, a glass of cognac, an onion and cornstarch.

Method:

Grind the meat in a meat mincer and mix the rest of the ingredients through it. Cut the prunes into small pieces.

Line a pâté tin with the bacon and fill it halfway with the meat mixture, spread the prunes over the meat and place the second half of the meat mixture on top.

Au bain-marie in the oven. (a dish filled with water with the pâté tin in it) 30 minutes at 250 degrees, then 1.5 hours at 180 degrees.