Beef brains - 280 g
Duck liver - 270g
Raw smoked bacon - 75g
Onion - 50 g
Butter - 50 g
Toast bread - 60 g
Cream 30% - 150 g
Egg - 2 pcs
Cognac -30 ml
!Caramelize red bilberry
red bilberry - 150 g
Red wine - 100 ml
Sugar - 80 g
Baguette - 100 g
Remove the foil from the liver and brain.
Bacon and onion we shall cut in small cubes and fry in butter for 2-3 minutes.
Add the liver and brain, fry for 1-2 minutes on all sides.
Cut toast bread in cubes. Put in a blender the liver and brain. Beat.
Add the bread, cream, cognac, eggs, nutmeg, anchovy and beat until it will be creamy.
Turn into a rectangular form. Fill the pan with hot water to a depth of 3-5 cm. Bake liver pate on a steam bath for 45 minutes at a temperature of 125 degrees. Ready pate cools in form for 1-2 hours.
red bilberry soaked in wine for 1 hour, add sugar and cooked to caramel.
Ready liver pate cut into pieces, put on a plate, add baguette chips and cranberries.