Chicken liver pate

Chicken liver pate

750 g chicken liver,
1 kg of interior lard
4 eggs,
0.5 liters of cream
100 g cognac
300 g of fat
25 g of salt
5 g of pepper
1 PC. cloves
nutmeg,
cinnamon,
2 bay leaves,
2 cloves of garlic.

Clean interior pork fat from films and veins. Free from the films and cut off the green from the bile places of the chicken liver, weigh out an equal amount of fat and liver. Chop them as small as possible, add eggs, cream, cognac, salt, pepper, nutmeg, chopped cloves, a pinch of cinnamon. Stir, rub the minced meat through a sieve. Put thin slices of fat in a ceramic bowl, carefully covering them with the bottom and walls. Place minced meat in it tightly, cover with slices of bacon on top, put bay leaf and unpeeled garlic. Place the bowl in a water bath and place in the oven for 1 hour. After removing from the oven, leave the bowl with the paste for 20 minutes, then, removing the bay leaf and garlic, put on top a board that is suitable in shape and size and press down with a load (1 kg).

Served chilled the next day.