Pâté

The pâté of apples, potatoes and pork meat in the oregano ". It is necessary: two green apples, four potatoes cooked in dress of fields, four slices of spinal column of pork chopped considered, eight shallots, a glass of white wine, a glass of crème fraiche, a small bouquet of oregano (can be replaced by some dried oregano), some butter, some salt and pepper. Peel and slice thinly shallots. Make them sweat in the butter, add the meat and make it brown by crumbling it. Remove the skin of potatoes, peel apples and cut them in small dices. Add to the meat and slowly cook. Add the white wine, the cream and the oregano and let cook slowly until obtain a compact mass. Pour the set into a terrine or a mould lined by a clingfilm. Close strongly and let cool. Serve in thick slices with a green salad or wild grass.