Speedy Liver Pate
|Garlic||1 Clove (5 gm)|
|Lambs liver||8 Ounce (225 Gram)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Dijon mustard||1 Teaspoon|
|Beef stock/Chicken stock||2 Tablespoon|
|Single cream/Fromage grais||3 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Ground black pepper||To Taste|
Remove the rinds from the bacon and cut the rashers into small pieces.
Peel and finely chop the onion and garlic.
Dice the liver.
Heat the butter or margarine with the bacon rinds in a good sized frying pan.
Add the onion and garlic and cook for 3 to 4 minutes, put in the liver and bacon, continue cooking for 4 to 5 minutes, turning the liver once or twice; do not overcook it.
Remove all the ingredients from the frying pan with a perforated spoon and discard the bacon rinds.
Add the mustard, stock, cream or fromage frais to the pan.
The amount of liquid depends on the stiffness required.
Stir well to absorb all the meat juices.
Add the parsley and seasoning.
Put the ingredients into a food processor or, in batches, into a liquidizer or through a mincer until the pate is as smooth as desired.
Spoon into a container, cover and chill.
Serve with hot toast.