Recipe: Pâté Prosnes

The day before:

1 In 2 bowls, soak the raisins and prunes in cold water with a few drops of cognac.
The next day:

2 In a large bowl, put the chopped liver and bacon, then the peeled, cored apple cut into very small mirepoix (small cubes), then add the drained, pitted and lightly chopped (crushed) prunes, then the drained raisins, salt and pepper with freshly ground pepper, then add your tablespoon of mixed spices, add your barely warm jelly, then knead with your clean hands.

3 Preheat your oven to 200°C (th6/7).

4 Line your earthenware or porcelain mold with thin strips of bacon, then pour in your mixture, cover and cook in the middle of the oven for 55 minutes.
Let cool in the open air, then keep your terrine in the refrigerator for at least two days so that all the flavors have time to blend together.
This recipe was often originally prepared to break Lent during the Easter period.
You can also replace the pork liver with wild boar liver, which will give your pâté a hunting touch, but will also give it a darker color.