500 g pork fillet, diced
500 g belly pork, diced
500 g minced veal
750 g chicken livers chopped
8 tbsp brandy
4 tsps chopped thyme
2 tbsp green peppercorns
salt and freshly ground black pepper
8 - 12 rashers streaky bacon, derinded
thyme sprigs
lemon slices
500 g belly pork, diced
500 g minced veal
750 g chicken livers chopped
8 tbsp brandy
4 tsps chopped thyme
2 tbsp green peppercorns
salt and freshly ground black pepper
8 - 12 rashers streaky bacon, derinded
thyme sprigs
lemon slices
method
1. Combine the pork, veal and chicken livers in a large bowl.
2. Stir in the brandy, thyme, peppercorns and salt and pepper to taste. Cover and chill for 2 hours.
3. Spoon the mixture into a lightly greased 1 kg loaf tin.
4. Stretch the bacon and use to cover the Pâté.
5. Cover with foil and place in a roasting pan.
6. Pour in enough boiling water to come halfway up the sides of the pan.
7. Cook in a preheated moderate oven 180°C (350°F) Gas Mark 4. for 1 1/2 hours.
8. Leave to cool in the tin; turn out when cold.
9. Garnish with thyme and lemon slices and serve with toast.
2. Stir in the brandy, thyme, peppercorns and salt and pepper to taste. Cover and chill for 2 hours.
3. Spoon the mixture into a lightly greased 1 kg loaf tin.
4. Stretch the bacon and use to cover the Pâté.
5. Cover with foil and place in a roasting pan.
6. Pour in enough boiling water to come halfway up the sides of the pan.
7. Cook in a preheated moderate oven 180°C (350°F) Gas Mark 4. for 1 1/2 hours.
8. Leave to cool in the tin; turn out when cold.
9. Garnish with thyme and lemon slices and serve with toast.
serving amount
serves: 16
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