Steps
The veal sausage is best bought from your local butcher.
Peel and finely dice the shallots. Melt the butter in a pan and fry the shallots in it until they are translucent without getting too dark. Finely mortar juniper berries and bay leaf and mix with herbs, orange peel, shallots, salt, pepper and wine in a bowl with the sausage meat.
Cut the toast into pieces and mix with the cream. Once the toast has soaked up all the ingredients, mix with the seasoned sausage meat.
Briefly blanch the liver, grind and fold in the chopped pistachios.
Pour the meat mixture into clean waking glasses.
Leave 1-2 cm space up to the edge of the glass, as the mixture expands considerably during cooking.
Boil down the closed jars in a water bath for about 1 - 2 hours and sterilize.
Tip: If you want to eat the pâté directly, it would be great if you fill up the glasses with clarified liquid butter after boiling down and let them cool down.