Pate De Foie
|Streaky bacon||8 Ounce (225 Gram)|
|Butter||1 Ounce (25 Gram)|
|Chicken livers||8 Ounce, trimmed (225 Gram)|
|Minced veal||1 Pound (0.5 Kilogram)|
|Minced pork||8 Ounce (225 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Juniper berries||12 , coarsely crushed|
|Black peppercorns||12 , coarsely crushed|
|Mixed spice/Allspice||1⁄4 Teaspoon|
|Dry white wine||6 Fluid Ounce (175 Milliliter)|
|Dry sherry||2 Fluid Ounce (50 Milliliter)|
Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Dice half the bacon and put it into a mixing bowl.
Reserve the remaining slices.
Melt the butter in a small frying pan.
Add the chicken livers and fry until they are well browned on the outside but pink on the inside.
Transfer the livers to a chopping board.
Chop them finely and transfer them to the bowl with the bacon.
Add all the remaining ingredients and beat well to mix.
Turn the mixture into a well greased medium terrine or ovenproof dish.
Pack down well and cover the top with the reserved slices of bacon.
Cover tightly with foil and a lid.
Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine.
Place the pan in the oven and bake for 2 hours.
Remove from the oven and transfer the terrine to a board.
Remove the lid and place a weight on top of the pate.
Leave to cool.
When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.
Before serving, unmould on to a serving plate and cut into slices.