Liver Pate Baltic Style

Soak the morels in warm water for 15 min. Cut the bread into cubes, pour hot water, soak for 5-10 min, then squeeze out the water. Prepare the pecoroni (peel, remove woody parts and dirt), remove the seeds and cut into very small cubes.

cut into very small cubes. Remove peel from onions and garlic, chop both and sauté briefly in clarified butter. Add liver and steam while turning,

until it has lost its color.

Remove the liver from the pan, cool a little, then finely grind in a cutter. Heat the oil in the pan, steam the pepper cubes in it for 2-3 min, turning. Cool a little, then add to the liver form together with the raw minced meat, the eggs and the squeezed bread, mix well, then season the quantity and add the cognac. Preheat the stove to 180 °C.

Fill a square

fill a square tray about 1 cm high with water, put it in the middle of the oven and let

let the water get hot. Spread a glass pie dish (quiche dish) (about 25x12x7 cm) with 1/2 of the bacon slices, pour in half of the meat mixture, smooth it out. Squeeze the morels well (possibly rinse them a second time), then place them lengthwise in the mold, cover with the second half of the mixture and finally cover with the remaining bacon slices.

cover with

Cover with aluminum foil, then place in the water bath on the tray and steam the pat for 50-60 minutes. Add water now and then

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