Liver pate with beef brains and caramelize red bilberry

Directions

1. 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 Nutmeg Anchovies Ground pepper !Caramelize red bilberry red bilberry - 150 g Red wine - 100 ml Sugar - 80 g Cinnamon For decoration Baguette - 100 g Flowers Micro green 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.