|Garlic||2 Clove (10 gm), chopped|
|Onions||2 , sliced|
|Lard/Margarine / butter||1⁄2 Cup (8 tbs)|
|Chicken livers||2 Pound|
|Ground pork/Ground beef||1 Pound|
|Sausage meat||1⁄2 Pound|
|10% cream||1 Cup (16 tbs)|
|Crushed coriander seeds||1 Teaspoon|
|Bacon||3⁄4 Pound, sliced (Side Bacon)|
Saute garlic, onions and chicken livers in hot lard for 3 or 4 minutes just until chicken livers are firm but not cooked.
Whiz a quarter of the mixture at a time in a blender adding the cream and eggs if necessary to prevent blender from clogging or mince the liver mixture with the finest blade of a meat grinder.
Combine all ingredients except the bacon.
We used our electric beater.
cooking method i: Line a 10-cup loaf pan or deep bake dish with bacon slices letting the ends extend up the sides.
Fill with the liver mixture and cover with a lid or foil.
Bake in a deep pan of hot water at 350F for 2 to 2 1/2 hours.
Cool at room temperature then weigh down with canned goods in a loaf pan and chill at least 24 hours before un-molding.
COOKING METHOD 2: Omit bacon and scrape mixture into a covered bake dish.
Bake at 325F for 2 1/2 hours, stirring occasionally.
Cool then blend.
For a richer mixture add about 1/2 cup soft margarine or butter and 2 or 3 tablespoons brandy, Madeira or sherry.
Taste for seasoning and pack into 2 small loaf pans lined with foil.
Cover and chill.