|Streaky bacon slices||8 Ounce (225 g)|
|Lean veal||8 Ounce, minced (225 g)|
|Pork||8 Ounce, minced (225 g)|
|Lamb's liver||8 Ounce, minced (225 g)|
|Butter||2 Ounce (50 g)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chicken livers||6 Ounce (175 g)|
|Brandy||30 Milliliter (2 tablespoons)|
|Lemon juice||15 Milliliter (1 tablespoon)|
|Chopped fresh herbs||15 Milliliter (1 tablespoon)|
|Egg||1 , beaten|
|Double cream||30 Milliliter (optional, 2 tablespoons)|
Line a terrine or straight-sided ovenproof dish with overlapping slices of bacon.
Allow some of slices to hang over the sides so you can fold them over the top later.
Mix the veal, pork and lamb's liver together.
Melt the butter in a frying-pan.
Add the onion and garlic and fry for 5 minutes.
Drain and add to the meat.
Fry the whole chicken livers for 3 minutes.
Drain and set aside.
Add the brandy and lemon juice to the pan, stir to loosen sediment and add to the meat with the herbs, egg and cream, if used.
Season with salt and pepper to taste.
Place half the meat mixture in the terrine, press down firmly and smooth the top.
Cut the chicken livers into quarters and place in a row down the centre of the meat.
Cover with the remaining meat mixture.
Smooth the top, cover with the bacon slices and place the bay leaf on top.
Cover with foil and then with a tightly fitting lid.
Put in a roasting pan half-filled with boiling water and put the pan into the oven preheated to moderate (180°C/350°F or Gas Mark 4).
Cook for 2 hours or until firm.
Remove the lid and place a weight over the foil until the pate has cooled completely.
Serve at room temperature, in thick slices.
Serving size: Complete recipe
Calories 2797 Calories from Fat 1744
% Daily Value*
Total Fat 196 g301%
Saturated Fat 81.1 g405.4%
Trans Fat 0.1 g
Cholesterol 1391 mg463.7%
Sodium 4164.5 mg173.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2.6 g10.5%
Sugars 6.1 g
Protein 206 g412.7%
Vitamin A 4107% Vitamin C 87.1%
Calcium 13.6% Iron 297.2%
*Based on a 2000 Calorie diet