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Liver Pate

fast.cook's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2489 Calories from Fat 1233

% Daily Value*

Total Fat 137 g210.6%

Saturated Fat 44.8 g224%

Trans Fat 0 g

Cholesterol 749.5 mg249.8%

Sodium 4324.3 mg180.2%

Total Carbohydrates 80 g26.7%

Dietary Fiber 6.2 g24.7%

Sugars 6.9 g

Protein 209 g418.1%

Vitamin A 7391.4% Vitamin C 28.2%

Calcium 41.4% Iron 449.5%

*Based on a 2000 Calorie diet

Liver Pate Recipe