|Pigs liver||1⁄2 Pound, minced (225 gram)|
|Pork belly||1⁄2 Pound, boned, skinned, minced (225 gram)|
|Pork sausage meat||1⁄2 Pound (225 gram)|
|Onion||1 , peeled and finely chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Freshly chopped parsley||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Streaky bacon rashers||6 , rinds removed|
1. Preheat the oven to 160°/325°F or Gas Mark 3.
2. Grease the bottom and sides of a 675-g/1 1/2 lb. loaf tin.
3. In am mixing bowl, combine together the minced liver and pork.
4. Add the ground meat with the remaining ingredients except the bacon and bay leaf; stir well to mix.
5. Flatten the bacon with the blade of a knife and line the bottom and sides of the greased loaf tin.
6. Spoon in the P-té mixture into the loaf tin and press it down lightly.
7. Put the bay leaf on top and cover with foil.
8. Put in a roasting tin half filled with water and bake at 160°/325°F or Gas Mark 3 for 2 hours or until set; remove and discard the bay leaf.
9. To freeze: cool quickly and put heavy weights on top of the P-té, then chill in the refrigerator until firm.
10. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
11. Label the bag as it makes it easier to distinguish.
12. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
13. Arrange the P-té on a serving platter and serve cut into thick slices.
14. P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.