Pate de Campagne

• 600 grams Minced meat (beef/pork)
• 1/2 large Onion
• 5 Button mushrooms
• 6 slice Bacon
• 200 ml Bread crumbs (made from a pain de campagne or a baguette)
• 1 Egg
• 10 grams Salt
• 1 small amount Parsley, pistachios
• 1 small amount Pepper, nutmeg
• 2 tbsp Brandy
• 6 Bay leaves
• 1 Butter
• 1 Seasonal vegetables
• 1 Pesto, mustard

1. Combine the ingredients in a bowl, add minced meat, and mix and knead well until meat is sticky.
2. Chop the onion and mushrooms finely and stir fry with 1 tablespoon of butter.
3. Cool.
4. Add the onion, mushrooms and brandy to the bowl with the minced meat.
5. Mix and knead well.
6. Coat a mold with butter.
7. Line 3 bay leaves at the bottom and pack bacon tightly in the mold.
8. Fill the mold with the meat mixture, packing to remove air pockets.
9. Fold the bacon over the top.
10. Put 3 bay leaves and tap the mold slightly to remove air pockets.
11. Wrap the whole thing with aluminum foil, bake in a oven at 350F/180C for 1 hour immersed in hot water.
12. It's done when the centre of the pate is hot.
13. Place a weight over the aluminum foil and cool.
14. Leave it to rest in the fridge overnight if you can.
15. Remove the aluminum foil, bay leaves, and white fat from the pate.
16. Slice as you like and serve on a plate.
17. Serve aspic with pate.
18. Decorate the plate with seasonal vegetables, pesto and mustard to make it colorful.

onion, mushrooms, bacon, bread crumbs, egg, salt, parsley, amount pepper, brandy, bay leaves, butter, vegetables

Taken from cookpad.com/us/recipes/168374-pate-de-campagne (may not work)