Over medium heat preheat the pan with 1 tbsp oil. Fry the finely chopped bacon for 2-3 minutes. Add the chopped onions and, stirring occasionally, continue to cook for another 2 minutes.

Liver wash, dry on a towel. Add the liver and quickly fry on all sides (1-2 minutes).

Put in blender. liver with onions and bacon. Add the bread, cream, liqueur, eggs, nutmeg. Season with salt and pepper.

make a few turns, blend until creamy. Pour the mixture into a greased rectangular (0,75 - 1 l) or in individual form. I baked it in a disposable form, then shifted ready to paste into another bowl for serving. Preheat the oven to 175*C. Filled with hot water 3-5 cm deep ovenproof dish. Put the form with pate, cover with foil and transfer to oven. Bake in a water bath for 30-45 minutes. Remove the form with the Pat from the oven and allow to cool for 1-2 hours.

To prepare jelly. Thaw the berries (save the juice). In a pan pour the wine, juice from berries, add sugar and put on fire. Stir, bring to a boil. Reduce heat and continue to boil until the syrup thickens and the liquid evaporated to ¼ full. Soak the gelatin in cold water for 3-5 minutes. Squeeze the gelatine from the water and dissolve in a small amount of the mixture of juice and wine. Pour gelatin into the wine syrup, lightly whisk, add the berries and stir gently.

Pour the mixture on top of pate and refrigerate at least 2 hours to solidify. Serve pate with toasted white bread or brioche.

Bon appetit!