Pigeon pate

Separate the pigeon meat from the bones, cut half of the resulting meat and a quarter of the pork into small pieces. Blow the pork liver with boiling water, clean from the film and finely chop. Grind the remaining pigeon meat, brisket, bacon, pork liver and pigeon liver on a meat grinder, mix the minced meat with meat. Finely chop the onions and garlic, fry, add greens, egg, red wine, juniper, salt and pepper. Pour the resulting sauce into minced meat, put the mass into a 1 L tin, cover with a lid or foil. Pour up to half of the hot water into another dish, put the tin in it and bake in the oven for 2 hours at a temperature of 150 degrees. When the mold with the pate cools, close it with greaseproof paper, put the load on top and leave it overnight. Prepare the gelatin solution, remove the paper from the mold and fill the surface of the pate with a thin layer of the solution. Garnish with bay leaf and juniper berries.