Pate "Delicatessen"

Slice the bacon into thin pieces.

Wash the meat, dry it, and cut it into thin slices.

Arrange the meat on a plate with 250 grams of lard.

Sprinkle with a mixture of 1 teaspoon of salt with pepper, basil, sage, and thyme.

Place thin slices of bread on top.

Moisten the bread with egg white whipped with 6 tablespoons of cream.

Cover the dish and place it in the refrigerator for 12 hours.

Peel the shallot and dice it.

Wash the liver, clean it from membranes, cut into cubes.

Melt half of the butter, sauté the shallots until light yellow, add the liver, and mix.

Fry for 2 minutes, then remove from heat.

Pass the prepared meat twice through a meat grinder with a fine mesh along with the fat and bread.

Add cognac, rum, crushed garlic, remaining salt, cardamom, and ginger to taste.

Mix thoroughly.

Place the prepared minced meat in the refrigerator and sprinkle with crushed ice.

Wash the mushrooms, clean them, slice them, and cut the ham into small cubes.

Line the porcelain mold with the remaining bacon so that the slices slightly hang over the edges of the mold.

Combine the minced meat with ice, the remaining cream, butter, and parsley.

Knead thoroughly until a uniform elastic mass forms.

After that, add shallots, liver, mushrooms, and ham.

Place the resulting mixture in a mold and cover with slices that extend beyond the edge.

If there is any lard left, place it on the minced meat.

Cover the mold with a lid and place it in a tray filled with hot water.

Place on the lower level of the oven preheated to 220 degrees.

Bake for 50 minutes.

Chill the ready pâté in the mold, then remove the top slices of the lard.