Herbed Liver Pate
|Calf liver/Pig liver / poultry liver||1 Pound|
|Very lean ham/Very lean bacon||4 Ounce|
|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.
Serving size: Complete recipe
Calories 1836 Calories from Fat 1184
% Daily Value*
Total Fat 128 g197.4%
Saturated Fat 65.1 g325.7%
Trans Fat 0 g
Cholesterol 2281.5 mg760.5%
Sodium 2018.3 mg84.1%
Total Carbohydrates 38 g12.5%
Dietary Fiber 2.1 g8.4%
Sugars 13.8 g
Protein 127 g253.6%
Vitamin A 3574.5% Vitamin C 15.6%
Calcium 11.9% Iron 169.1%
*Based on a 2000 Calorie diet