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Pate Of Chicken Livers

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Ingredients
  Chicken livers 1 Pound
  Fat pork meat 8
  Eggs 2
  Garlic 1 Clove (5 gm)
  Sieved fresh breadcrumbs 4 Ounce
  Cinnamon 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Salt 2 Teaspoon (Leveled)
  Freshly ground black pepper 1⁄8 Teaspoon
  Brandy 2 Tablespoon
  Bacon (streaky) rashers 8
Directions

MAKING
1. Through a mincer pass liver, garlic and fat pork twice.
2. Rub through a sieve.
3. In a bowl mix breadcrumbs, seasonings, brandy and beaten eggs. Beat well until mixture can be drop off the spoon.
4. Arrange bacon in 1 pt terrine or casserole.
5. Transfer liver mixture into casserole.
6. Place bacon over it and cover with lid.
7. Keep gently in a baking tin of water and cook at No. 3 for 2 1/2 hours at the centre of oven.
8. Let stand for sometime until cool. Cover the top with a layer of melted lard if kept for long.

SERVING
9. Serve cold with split toast or hot with vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

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