You are here

Herbed Liver Pate

admin's picture
  Calf liver/Pig liver / poultry liver 1 Pound
  Very lean ham/Very lean bacon 4 Ounce
  Onion 1 Small
  Butter 3 Ounce
  Seasoning 1 Teaspoon
  Mixed herbs 1 Pinch
  Hard boiled eggs 2
  Cream 1 Teaspoon (Leveled)
  Butter 1 Ounce (Extra If Required)

Cut the liver, ham and onion into small pieces.
Heat the butter in a pan and cook the liver, ham and onion for about 6 min.—no longer.
Put through a very fine mincer twice to give a very smooth mixture.
Add the seasoning, herbs and chopped gherkins or chopped hard-boiled eggs too if wished.
For a very soft pate also add a little cream.
Put into a dish and cook for about 1/2 hr in a moderate oven (350° F., Gas 4), covering with buttered paper and standing in a dish of cold water to prevent the mixture becoming dry.
When the pate is cooked, cover with a layer of melted butter.
Serve cut in slices on a bed of crisp lettuce and accompanied with hot toast and butter.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)