Roast shallot in butter until light brown, set aside and cool. Put the liver, pork and bacon through a meat grinder. Everything must be well cooled. Mix remaining ingredients with the meat, shallot, liver and bacon well. Pepper, season with salt, cook in a tureen at 80 °C in a water bath for 45 minutes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!