How to make
Melt the butter in a pan, add the finely chopped leeks (the white part only) and fry it on low heat; to avoid burning, you can add a little water. Once softened, add the chopped garlic and stir for 30 seconds, then remove the pan from the heat. Put the sauteed vegetables in a blender along with the minced meat and liver.
Pour in the red wine, season it with salt, sugar, cardamom, cumin and black pepper, add the eggs and blend. Then stir with the peas and finely diced carrots. Arrange rows of thinly sliced bacon in a rectangular cake form, so as to cover the bottom and sides, and to have some of them hanging out of the form. Then pour the pureed mixture into the form and cover with the hanging strips of bacon.
Wrap the form in aluminum foil, place it in a tray and pour in the water so that it reaches up to the middle of the form. Bake in a preheated 360°F (180 °C) oven for about 2 hours. Take out the baked appetizer, then press it down with a small tray containing water.
Thus, the appetizer will be not end up crumbly and can be cut like a salami the next day. Allow to tighten in the refrigerator.
