Instructions: Combine meat, vegetables, bacon or salt pork, marjoram, thyme, juniper, and bouillon; simmer until meat falls from the bone. Drain and bone meat; put meat, liver, and bacon through a grinder twice. Add cream, lightly beaten egg yolks, and salt and pepper to taste; mix well. Spread toast thinly with pate. Brown butter, add crumbs, and pour over pate.

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