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Pork Liver Pate

Newman's picture
Ingredients
  Pig liver 1 Pound
  Pork belly 1⁄2 Pound
  Eggs 2
  Cream 1⁄4 Pint
  Stock 3 Tablespoon
  Sherry/White wine 2 Tablespoon
  Mace 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

Put liver and belly of pork through fine mincer twice.
Blend with the rest of the ingredients to a smooth paste, then pack into a greased 1 lb loaf tin.
Stand the tin in a bain marie, or baking tin half full of water, and cook in a slow oven for about 1 1/2 hours.
The pate will begin to come away from the sides of the dish when it is cooked through.
Leave it to cool in the tin.
It is a good idea to place a weight on top as it cools, as the pate will slice more neatly if the texture is firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Ingredient: 
Pork

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