Preparation: The stated time is a guide: check the centre of the thickest part of the meat with a clean food thermometer, without touching bone. It must reach 75 °C for at least 30 seconds; continue cooking if necessary. A browned surface and the colour of the juices alone do not show that it is done.
1. Preheat the oven to 160 °C; finely chop the onion and sweat it in the butter until translucent.
2. Trim the liver and cut it into pieces together with the bacon.
3. Blend the liver, bacon, onion and minced pork in a food processor to a fine paste, then mix in the eggs, cream, breadcrumbs and spices.
4. Line a loaf tin with the bacon rashers, pour in the mixture, place the bay leaves on top and fold the bacon ends over.
5. Cover with foil, place in a roasting tin half filled with water and bake in the water bath for about 1.5 hours.
6. Let it cool completely, refrigerate overnight and serve sliced with gherkins and fresh bread.
Tip: The water bath lets the pâté cook slowly and evenly without drying out.
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