1. a fresh roe deer liver is well skinned, put 1 hour in clear salt water and after drying five times through the machine. Then, 4 rolls are soaked in water, squeezed well and put through the meat machine five times with 1 kg of fresh bacon, so that everything together is very fine. Then steam 3 large onions and a handful of mushrooms in butter until as soft as possible and mix them with 4 to 5 eggs, 1/2 cup of cream and the following spices. As a seasoning serve the necessary salt, pepper, a little marjoram, thyme, some freshly grated nutmeg and a crushed clove.
After all this has been thoroughly mixed, prepare an oblong baking dish with butter and strips of bacon and fill it with one third of the pâté mixture. Then place a lattice of bacon on top and add a few truffles in the spaces between. Repeat this process until all the farce has been filled in. Cover with pieces of bacon, carrot slices and onions and close the mold with the lid. Next, place the mold in a water bath and bake the pâté in the oven for 2 1/2 hours.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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