Spanish Country Pate
|Chicken livers||1⁄2 Pound, minced (About 225 Grams)|
|Pig's liver||1 Pound, minced (About 450 Grams)|
|Beef||1⁄2 Pound, minced (About 225 Grams)|
|Pork belly||1 1⁄4 Pound, minced (About 550 Grams)|
|Bacon fat||3⁄4 Pound, minced (About 350 Grams)|
|Salt||1 Tablespoon (About 15 Milliliter)|
|Ground mace||1 Teaspoon (About 5 Milliliter)|
|Chopped||1 Tablespoon (About 15 Milliliter)|
|Fresh herbs||1 Tablespoon (10 Milliliter Or 2 Teaspoons Of Dried Herbs)|
|Sherry||1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoons)|
|Brandy||2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)|
|Garlic||3 Clove (15 gm), crushed|
|Stuffed green olives||3 Ounce (About 75 Grams)|
1 Preheat the oven to 150Â°C, 300Â°F, gas 2.
Mix all the ingre- dients, except the olives, until well blended.
Divide the pate between two well-greased 900 ml (11/2 pint) (3 1/4 cup) dishes or loaf tins (pans).
2 Disperse the olives throughout the pate, at different levels.
3 Cover the dishes with aluminium foil and place them in a roasting tin (pan) with 5 cm (2 in) of water and bake for 2 hours.
Leave to cool.
4 Refrigerate the pates for 1-2 hours before turning them out on to a serving dish.