450 g (1 lb) fresh chicken livers, finely chopped
450 g (1 lb) fresh calf's liver, finely chopped
2 eggs, beaten
75 g (3 oz) cooked haricot beans, mashed
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) cream
1 clove garlic, finely chopped
bay leaf, crumbled
good pinch salt
good pinch black pepper
50 ml (2 fl oz) chicken fat
50 ml (2 fl oz) brandy
50 ml (2 fl oz) dark sherry
450 g (1 lb) fresh calf's liver, finely chopped
2 eggs, beaten
75 g (3 oz) cooked haricot beans, mashed
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) cream
1 clove garlic, finely chopped
bay leaf, crumbled
good pinch salt
good pinch black pepper
50 ml (2 fl oz) chicken fat
50 ml (2 fl oz) brandy
50 ml (2 fl oz) dark sherry
method
1. Preheat the oven to 190°C (375°F) Gas 5.
2. Put all the ingredients in a large wooden mixing bowl and combine thoroughly.
3. Pack the pate mixture into a small loaf pan. Smooth the top.
4. Bake for 1 1/2 hours.
5. Remove the pate from the oven and leave it to cool.
6. Invert the loaf pan and turn out the pate.
7. Cover and chill for at least 3 hours before serving.
2. Put all the ingredients in a large wooden mixing bowl and combine thoroughly.
3. Pack the pate mixture into a small loaf pan. Smooth the top.
4. Bake for 1 1/2 hours.
5. Remove the pate from the oven and leave it to cool.
6. Invert the loaf pan and turn out the pate.
7. Cover and chill for at least 3 hours before serving.
serving amount
serves 6 - 8
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