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Liver Pate

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Ingredients
  Lamb liver/Veal liver 1 Pound
  Ground pork/Pork and veal 1 Pound
  Garlic 1 Clove (5 gm) (1/2 If Large)
  Spring onions 3
  Fine soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Eggs 2 , lightly beaten
  Dry sherry 1⁄4 Cup (4 tbs)
  Brandy 2 Tablespoon
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Bacon rashers 4 , rind removed
Directions

Put liver through food chopper, using finest blade.
Put through chopper again with ground pork or pork and veal, garlic, if used, and spring onions.
Mix breadcrumbs with eggs and then mix into liver mixture with sherry, brandy, herbs, allspice and seasoning.
Line a loaf tin with bacon slices and spoon in pate mixture.
Cover top with aluminium foil and bake in a moderately slow oven for 1 1/4-1 1/2 hours, or until firm to the touch.
Leave in tin to cool, pressing down with a light weight.
Chill Liver Pate in refrigerator.
To serve, unmold on to a platter and slice thinly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Meat

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