Cut liver into cubes. Sauté shallots in butter, add liver and roast for 3 min. until liver is just cooked through. Later, remove from heat and cool a little. While still lukewarm, put everything in a cutter or blender jug, season with new spices, cardamom, coriander, salt and pepper. Add Madeira and blend. When the whole thing is almost finely pureed, add the softened butter and finish blending very finely. Spread a baking dish with cling film so that the sheets overhang. Place the bacon slices on top of it so that they also hang out over the edge. Later, fill the mold halfway with the liver mixture. Fold the overhanging bacon over it. If necessary, place another bacon slice in the center. Cover the bacon with the overhanging plastic wrap. Place terrine in refrigerator to firm up. To serve, turn terrine out of mold, fold in from plastic wrap and bring to table cut into slices.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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