This economical and delicious pate is easy to make and will keep well in the refrigerator. Serve as a first course to a dinner party, with hot toast.
3 oz. plus
1 teaspoon butter small onion, finely chopped garlic cloves, crushed (optional) 1 ½ lb. pig’s liver, trimmed and thinly sliced
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon cayenne pepper
1 fl. oz. double cream stuffed olives, sliced
With the teaspoon of butter, lightly grease a medium-sized terrinc or oven-proof dish and set it aside.
In a large frying-pan, melt 1 ½ ounces of the remaining butter over moderate heat. When the foam subsides, add the onion and garlic, if you are using it, and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. With a slotted spoon, remove the mixture from the pan and set aside.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the liver slices, a few at a time, and cook them gently, turning frequently, for 6 to 8 minutes, or until they are cooked through. Be careful not to overcook the liver or it will be tough and dry. With a slotted spoon, remove the liver slices from the pan and place them on a chopping board. Set aside while you cook the remaining slices in the same way.
When the liver slices are cool enough to handle, chop them into small pieces. Place the liver, onion mixture and parsley in a blender. Blend the mixture until it is fine. Alternatively, puree the ingredients in a food mill.
Transfer the blended mixture to a medium-sized mixing bowl and add the salt, pepper, thyme and cayenne. Stir until the ingredients are well mixed. Beat in the cream.
Spoon the pate mixture into the prepared terrinc and smooth it down with a flat-bladed knife. Place the olive slices decoratively on the top.
Cover the terrine with aluminium foil and place it in the refrigerator to chill for 6 hours, or overnight.
Remove the pate from the refrigerator and serve, from the terrine.