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 meat into medium-sized pieces and cover with just enough water to submerge it.
Cook until partially done.
Add 1 onion, carrot, parsley, bay leaves, and pepper, and season lightly with salt. Cook until fully done, then set aside to cool.
Cut the liver into medium-sized pieces, pour boiling water over it, and cook for 4 minutes. Drain and set aside to cool.
Chop 3 onions and sauté them in oil until golden brown.
Drain the meat, but do not discard the liquid.
Pass the meat, liver, onion, carrot, and parsley through a meat grinder three times.
Add the beaten eggs, margarine, a bit of the 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), checking 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 to a cutting board to cool completely.