Country pâté

Cut the meat into cubes of about 1 or 2 cm of the side.

Tied together all the aromas with kitchen Twine so that it will not be removed.

Transfer the meat in a saucepan bottom often and join the bouquet garni.

Cover with about 2 litres of cold water and bring to a boil.

Let then simmer for at least 3 hours at low heat.

You'll get a dry meat, with no water and only with cooking grease issued.

Throw the aromas and crush well with a large fork pieces of flesh, to be their undoing.

Transfer the mixture into a bowl of clay and leveled surface.

Pour over the fat of the pot and let cool.

You can save the pates long if the cover with melted lard.

It keeps really well, even for weeks in the refrigerator.

To taste serve Pate with toasted brown bread slightly toasted.