Goose Liver Terrine

Heat one tablespoon of butter in a large frying pan and fry the onion with garlic and sage until soft (up to five minutes).
Mix the breadcrumbs well and send them to a large bowl.
The liver must be prepared, for which cut off all the veins with a sharp knife.
Put the liver in a bowl, pour boiling water and leave for 10 minutes. Then drain the water and cut into pieces.
Mix the prepared liver with minced meat and nutmeg and mix with a blender until smooth.
Add the fried onion to the meat mass and mix again until you achieve uniformity. Season to your taste and mix well again.
With the remaining oil, lubricate the baking dish (with a volume of about 1 liter) and the baking foil (to cover our terrine).
Put the bacon pieces on the mold, overlapping each piece with a slightly different one, so that part of the bacon hangs down.
Place the pate mixture tightly (using a spoon) in the bacon pan, pressing it tightly to all corners. Cover the pate with hanging pieces of bacon all over the form, then with greased foil.
Fill a deep container (it can be a deep tray or baking tray) with boiling water, place a form with terrine in it so that the water reaches only to the middle of the form.
Place the baking sheet carefully in a preheated 180 degree oven and bake for 1 hour and 45 minutes.
Remove the pate form from the oven and let it cool, then transfer to the refrigerator to cool for 6 hours or overnight.
Remove the terrine from the mold, cut into small slices and serve with croutons or sweet chutney. Voila!
Try it! You will be delighted with this dish!