Ingredients:
600 g of liver
600 g of lean meat (beef, pork, or 1 rabbit)
600 g of fatty pork (preferably from the neck)
4 onions
1 parsley root
1-2 carrots
Bay leaves, black peppercorns, and allspice
4 eggs
1 tablespoon of margarine
1 tablespoon of starch
1 tablespoon of semolina
Cut the lean and fatty meat into medium-sized pieces and cover them with just enough water to submerge them.
Cook the meat until partially done.
Add 1 onion, carrot, parsley root, bay leaves, and pepper to the pot, and season lightly with salt. Cook the meat until fully done, then set the meat aside to cool.
Cut the liver into medium-sized pieces, pour boiling water over it, and cook the liver for 4 minutes. Drain the liver and set it aside to cool.
Chop 3 onions and sauté them in oil until golden brown.
Drain the cooked meat, reserving the cooking liquid.
Pass the meat, liver, sautéed onion, carrot, and parsley through a meat grinder three times.
Add the beaten eggs, margarine, a bit of the reserved cooking liquid, starch, semolina, salt, and pepper to taste.
Knead the mixture like dough until it starts to pull away from your hands.
The consistency should be similar to thick sour cream.
Use a 16×34 cm (about 6×13 inches) baking dish lined with parchment paper.
Bake at 180–190°C (350–375°F). Check for doneness by inserting a toothpick into the center of the pâté.
If the toothpick comes out dry and the pâté is golden brown, remove it from the oven. Let it cool slightly, then transfer it to a cutting board to cool completely.
