Weigh half of the veal, pork, liver and green bacon. Cut one half into small cubes of about 1/2 centimeter edge length. Put the thyme, bay leaf spice and the carrot cut into thin slices with the cognac or brandy in a large enough bowl and mix with the meat cubes. Marinate for one hour. Put the rest of the meat through the medium-fine disk of the meat grinder. Remove the skins from the onions, grate very finely and add. Remove the peel from the garlic cloves and press them through the garlic press. Mix well with the minced meat. Knead in the egg. Season the meat dough heartily with cayenne pepper, salt, pate seasoning and vinegar. Mix the meat cubes together with the marinade loosely with the meat dough. Finally, fold in the coarsely crushed pistachios. Spread a baking dish (or loaf pan) with the bacon slices. Pour the meat mixture into it. Fold the bacon slices over it so that the farce is completely covered. Place a sprig of thyme and two bay leaves on top.
Cover the baking dish with aluminum foil. Put the lid on. Place in a grease pan filled with water. Cook at 180 °C for one and a half hours. Cool slowly. Do not cut until the following day.
Shelf life: In the refrigerator (not opened): approx. eight days
Liver
Our tip: Use a wonderfully spicy bacon for a delicious
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