Liver Pate II

Chicken livers, mixed with pork and veal and flavoured with juniper berries, make an excellent pate to serve as a first course. Serve it with hot toast.

8 oz. streaky bacon slices, rinds removed

1 oz. butter

8 oz. chicken livers, trimmed

1 lb. minced veal

8 oz. minced pork garlic cloves, crushed

12 juniper berries, coarsely crushed

12 black peppercorns, coarsely crushed

1 teaspoon salt

1 teaspoon ground mixed spice or allspice 6 fl. oz. dry white wine 2 fl. oz. dry sherry

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C)

On a chopping board, dice half the bacon with a sharp knife. Put the diced bacon in a medium-sized mixing bowl. Set aside.

Reserve the remaining bacon slices.

In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the chicken livers. Stirring frequently, cook the livers for 4 to 5 minutes or until they are browned on the outside but still pink inside.

With a slotted spoon, transfer the chicken livers to a chopping board. Chop the livers finely. Put the chopped liver in the bowl with the diced bacon and add all the remaining ingredients except the reserved bacon slices. Beat or knead the mixture until it is well combined.

Turn the mixture into a 2-pint terrinc or ovenproof dish. Pack it down well and cover the top with the slices of streaky bacon. Cover the top tightly with aluminium foil and a lid.

Put the terrine in a roasting tin. Pour in enough boiling water to come two-thirds of the way up the sides of the terrinc.

Place the roasting tin in the oven and bake for 2 hours.

Remove the terrine from the oven and place it on a board. Remove the lid and place a weight on top of the pate. Leave it to cool.

When the pate is cool, remove the weight. Place the terrine in the refriger-ator to cool for 3 to 4 hours. Unmould the pate on to a serving plate and serve.

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