Bacon And Liver Pate
|Pigs liver||1 1⁄2 Pound|
|Green bacon||8 Ounce (Unsmoked Bacon)|
|Garlic/Shallot||1 Clove (5 gm)|
|Canned anchovy fillets||6|
|Black pepper||1⁄4 Teaspoon|
|Streaky bacon||6 Ounce, very thinly cut (To Line Tin Or Mould)|
|Cucumber slice||5 (For Garnish)|
|Lettuce||3 (For Garnish)|
Put half the liver into water to cover and simmer until just firm.
Put both the cooked and uncooked liver and unsmoked bacon, garlic and anchovies through mincer twice.
Add seasonings and breadcrumbs and beaten eggs.
Mix very thoroughly. (If a more pronounced onion flavour is liked, add 1 tablespoon grated onion).
Lay the bay leaf at the bottom of a straight sided mould or cake tin and line with the thin streaky bacon.
Fill with pate mixture and arrange one or two more thin rashers neatly over the top.
Cover with a piece of'greaseproof paper, without tying it down, and place in a container of very hot water reaching at least an inch up the sides of the mould.
Cook in centre of a moderate oven (375°F - Gas Mark 4) for about 1 1/2 hours, removing the paper after 30 minutes.
Remove dish from oven and put a weighted plate on top of pate.
Leave until cold, then turn out and serve garnished with cucumber slices and lettuce.