Liver & Brandy Pate
|Lambs liver||1 1⁄4 Pound, trimmed and washed (550 Gram)|
|Smoked back bacon||3 Ounce, rind removed (75 Gram)|
|White breadcrumbs||4 Ounce (100 Gram)|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Onion||1 , peeled and chopped|
|Brandy||1⁄4 Pint (150 Milliliter)|
|Eggs||3 , beaten|
|Ground black pepper||To Taste|
|Powdered gelatin||1 Teaspoon|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Mixed salad leaves||1 Cup (16 tbs) (For Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C.
Lightly grease ten 1/4 pint/150 ml individual loaf tins.
Finely mince liver and bacon.
Mix breadcrumbs and cream in a bowl, let stand for 10 mins, or until bread has swollen.
Melt fat in a frying pan and saute onion for 5 mins.
Drain and blend in a food processor with the breadcrumb mixture, brandy and eggs for 2 mins, or until mixture is smooth.
Stir in meat.
Place in prepared tins, cover with foil and place in roasting tin with enough hot water to reach halfway up sides of pate tins.
Cook for 35-40 mins, or until pate begins to shrink away from the sides of the tin.
Remove pate tins from roasting tin, leave to cool.
Arrange herbs, mustard seeds and carrot on top of pates.
Dissolve gelatine in stock, then pour over pate to form a 1/4 in/6 mm layer.
Leave until set.
Remove pate from tins, garnish and serve with crackers.