Rabbit Pate - cooking recipe

Ingredients

200 g rabbit liver (and other organ meats)
200 g canned mushrooms or 400 g button mushrooms
50 g butter, melted
1 small onion, finely chopped
1 small carrot, finely grated
2 eggs, hardboiled and mashed
2 tablespoons dill, finely chopped
1 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon brandy

Preparation

boil the organ meats for about 10 minutes, drain well.
at the same time saute the mushrooms with onions until tender.
mix all ingredients in a bowl until well-blended.
put in square box and refrigerate overnight before serving.