Wild boar pâté with ground apples

Ingredients

• 1.2 kg of elk liver (or veal)
• 300 g of ground pork
• 500 g of terracotta-baked apples, cooled
• 5 yellow onions
• butter, for the terrine
• 4 eggs
• 200 ml of sour cream
• 1 teaspoon of white pepper
• 2 tablespoons of salt
• 120 g of flour
• 1 small tin of anchovies with their juice

Cut the liver into pieces, chop it, and blanch it for 5 to 10 minutes in lightly salted boiling water. Drain.

Dice the apples and onions, then mix them with the chopped liver and ground pork.

Combine the eggs, sour cream, flour, salt, pepper, and chopped anchovies with their juice.

Pour une présentation plus élégante, placez the mixture in a buttered ramekin and cover with parchment paper secured with string.

Bake for 1 hour and 30 minutes in a water bath, then let cool before turning out and slicing.