The pork neck, brisket, and liver cut into large cubes and turn with the help of the processor (grinder) to a coarse mince. It should not be meat sauce, and a dense suspension of small pieces of meat mass

Finely chop bacon and sauté for 2-3 minutes in the pan. You can add butter to enhance the flavor of fried

All kinds of meat should be placed in a deep, capacious bowl. In the same bowl add beaten eggs, salt, pepper, crushed juniper berries, sliced the leaves from three sprigs of thyme, white wine, brandy and chopped pistachios. The author recommends adding ground coriander, ground fennel and cumin, but I didn't put.

Stir it all up with the meat. This is best done with your hands, pulling on the thin rubber hand gloves. To interfere, to press the meat as if trying to detect there among meat and fat, some very important lost item. Now we have to check the level of salt and spices, which to sculpt a tiny ball, wrap it in cling film and boil until tender, and season with salt and pepper, if necessary. Another way is to fry microscopic hamburger from the same meat. If the salinity and spice arranged, it is necessary to shift the result in a deep baking dish. I have used for this purpose, disposable. You can pre-build the inside of this form as a blanket, thin slices of bacon. Press into the meat Bay leaf and two sprigs of thyme. Cover form a sheet of parchment paper greased with oil, then place the mold on a baking sheet, filled two-thirds with hot water and put the pan in the oven, preheated to 160 degrees. Bake for an hour. Then remove the pate from the oven and allow 2 hours minimum to cool. And it is better to leave in the fridge overnight or for a day. Pate infusions, will gain monumental texture and is just perfect in combination with green salad, black bread and some pickled vegetables - onions, capers, cucumbers.