Combine flour with salt, curry powder, pepper, paprika and baking powder, then make a well in centre and break egg into it. Put butter in dabs around edge and gradually knead all ingredients together.

Roll dough into a sausage shape 15 cm (1/2 in) long and 5 cm (2 in) thick.

Peel and finely chop onion, then saute in butter until light brown.

Remove all fat and membrane from liver, wash and dry and cut in 2 cm (3/4 in) pieces. Add to onions in pan and continue to fry, covered, for 5 minutes, stirring well. Then cool, season with pepper and liquidise to a puree together with pan juices, cream, thyme and marjoram.

Stir in chopped parsley and season to taste with salt.

Preheat oven to 200°C (400°F) Gas Mark 6.

Grease a baking sheet with butter.

Cut dough sausage into 1/2 cm (1/4 in) thick slices and sprinkle with sesame seeds.

Bake for 10 minutes in oven.

Cool crackers on wire stand before spreading each with a thick layer of pate and garnishing according to taste.