1 lb veal meat
0.5 lb pork
1.5 lb bacon
1.5 tsp salt
0.5 tsp each of: dried basilica, sage, thyme, and green pepper
2 slices white bread
1 egg white
2 medium shallot onions
0.5 lb whipping cream
0.5 lb veal liver
4 tbsp butter
2 tbsp brandy
2 tbsp rum
1/4 lb ham
Grated cardamom and grated ginger on taste
2 tbsp cut parsley greens
Cut all meats into thin slices and place on a large flat dish over the bacon slices.
Mix 1 tsp salt and dried spices (basilica, sage, thyme, green pepper), and sprinkle the meat with this mix.
Cut the bread into very thin slices, and place over the meat.
Blend egg white and 6 tbsp whipping cream, and pour over bread layer.
Cover dish with a lid, and keep in a refrigerator for about 12 hours.
Cut onions into small cubes.
Cut veal liver into medium cubes.
Melt 2 tbsp butter in a skillet, then put onions over this, and fry until they turn to golden.
Put veal liver in the skillet, and stir-fry for about 2 minutes together with the onions.
Take the meats out of refrigerator, and grate the meats bread, and bacon together, twice.
Add brandy, rum, grated garlic, cardamom, ginger, and salt to the grated mix.
Stir well, and place into the refrigerator.
Cut ham into medium cubes, and cut champignons into slices.
Pre-heat an oven to 220 C (420 F).
Cover the bottom of the pate dish with long bacon slices.
Mix grated meats, the rest of the whipping cream, butter, parsley, and blend until an even consistency is reached.
Add shallot onions, liver, mushrooms, and ham to the mix; stir well.
Put the mix in the pate dish over the bacon slices, and cover with more bacon slices.
Cover the dish with a lid.
Place this dish in an oven-safe skillet or saucepan with hot water, and place the skillet (or saucepan) in the oven set to the lowest heating level.
Bake for about 50 minutes with 220 C (420 F) heating.
Decrease the heating to 180 C (350 F) and bake for 1 more hour.
Let cool in the oven.
To serve, cut serving slices off, and garnish them with green salad
and fresh bread.