Liver Pate With Beef Brains And Caramelize Red Bilberry

• 280 grams beef brains

1. Beef brains - 280 g
2. Duck liver - 270g
3. Raw smoked bacon - 75g
4. Onion - 50 g
5. Butter - 50 g
6. Toast bread - 60 g
7. Cream 30% - 150 g
8. Egg - 2 pcs
9. Cognac -30 ml
10. Nutmeg
11. Anchovies
12. Ground pepper
13. !Caramelize red bilberry
14. red bilberry - 150 g
15. Red wine - 100 ml
16. Sugar - 80 g
17. Cinnamon
18. For decoration
19. Baguette - 100 g
20. Flowers
21. Micro green
22. Remove the foil from the liver and brain.
23. Bacon and onion we shall cut in small cubes and fry in butter for 2-3 minutes.
24. Add the liver and brain, fry for 1-2 minutes on all sides.
25. Cut toast bread in cubes. Put in a blender the liver and brain. Beat.
26. Add the bread, cream, cognac, eggs, nutmeg, anchovy and beat until it will be creamy.
27. 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.
28. red bilberry soaked in wine for 1 hour, add sugar and cooked to caramel.
29. Ready liver pate cut into pieces, put on a plate, add baguette chips and cranberries.

beef brains

Taken from food52.com/recipes/38498-liver-pate-with-beef-brains-and-caramelize-red-bilberry (may not work)