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.