(*) To line the tureen mold. If possible, buy a thick piece to be able to cut wide slices.
Remove the bone from the lamb shoulder and set aside for the clear soup. Cut the sheer meat into medium sized cubes.
Use a piece from the shoulder of the pig, the juicy meat works best. Remove the bone, pork rind and fat are cut off and kept together with the bone for clear soup.
200 g of fat bacon is cut into medium cubes. In tasteless vegetable oil, garlic and finely chopped onion are sauteed.
Lamb, pork and bacon cubes are placed together in a large baking dish. Steamed onion and garlic are added. Season with black pepper and a good pinch of salt. The next ingredients are: Thyme, marjoram, rosemary, savory and a few juniper berries. Whether using a food processor or a meat grinder, all the ingredients are chopped through a medium-fine disk.
In a baking bowl, mix the cooked-through meat with two eggs and a dollop of sweet whipping cream. The eggs bind the farce, the whipped cream makes it smooth. All ingredients must be mixed together very precisely! Finely diced, streaky bacon and soaked, coarsely chopped mushrooms are the next ingredients. They contribute to the taste and shape the “look” of the pâté, just like the green pepper.