1 kg pork (for example, shoulder, neck, ham, rump)
1 kg beef (boneless, for example, ribeye, rump)
3 medium onions
1/2 cup water
spices: 2 teaspoons salt, 2 bay leaves, 4 allspice berries, 1 teaspoon ground pepper and 1/2 teaspoon nutmeg
1/2 long roll, for example, Parisian
50 g chicken liver (optional)
5 eggs
lard for greasing the pan
approximately 300 g cured pork back fat, sliced thinly
breadcrumbs
Preparation
Cut bacon and arrange on the bottom of a large and wide pot. Cut pork and beef into small pieces approximately 3 x 3 cm and place on the bacon.
Peel onions and cut into thick slices, arrange on the meat. Pour in water, add salt, bay leaves, and allspice. Bring to boil.
After boiling, stir the ingredients and braise covered on low heat until the meat is tender, for approximately 1.5 hours.
At the end, remove from heat, add roll cut into thick slices, dunk it in the broth. Cool cooked meat thoroughly (preferably leave everything in the broth overnight).
Blanch liver in boiling water for approximately 3 minutes. Grind cooked liver and meat together with roll and onion three times through a meat grinder with a fine screen (first remove bay leaves and allspice).
Then add egg yolks, freshly ground pepper, nutmeg, and season with salt if needed, mix everything. Finally, fold in egg whites beaten until stiff.
Grease two narrow and rectangular pans approximately 30 cm long, line the sides and bottom with slices of cured pork back fat. Sprinkle with breadcrumbs. Spread the meat mixture, press well so no air pockets remain.
Place in an oven preheated to 190°C and bake for approximately 1.5 hours. Cool. Can be kept in the refrigerator or part of the pâté can be frozen.
