I love pate (it’s my favorite way to eat liver). This recipe, while it takes a while, sounds fantastic and well worth the wait! I would end up leaving out the brandy, since I don’t have any.


equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
an egg
100 ml of cream
4 tbsp of brandy
2 tsp of peppercorns
2 shallots
2 cloves of garlic
2 cloves
2 tsp of thyme
pepper and salt
40 grams of butter
150 grams of cooked ham