The prepared meat, chopped cooked dried mushrooms, onions, bay leaf and a few peppercorns topped sauté until the meat is tender. At the end of stew added trifles rabbit and pork liver. The meat is boned, and the resultant sauce soaked slices. The meat is cut into pieces and together with squeezing slices and onion is passed 2-3 times through a meat grinder. Add eggs, salt, pepper, a pinch of nutmeg, and the sauce obtained by stew. Everything is mixed well. Salo is cut into strips and it is covered with greased pig lard and sprinkled with breadcrumbs bottom of the form. The mixture is poured and placed in the oven. Bake on medium heat until the fat float on top. The pate is removed and allowed to cool. Pour into a suitable container and served cold, cut into thin slices.