Game Chips are potato wafers or crisps, and are traditionally served with roast game birds, such as pheasant, but go equally well with roast chicken, turkey or duck.
1 ½ lb. potatoes, peeled sufficient vegetable oil for deep-frying 1T- teaspoons salt
Using a mandolin or a very sharp knife, cut the potatoes into wafer-thin slices. Drop them at once into cold water to remove the surface starch and to prevent discolouration. When they are ready for use, drain the slices in a colander and dry them with kitchen paper towels. ry them well or the oil will spit.)
In a deep-frying pan, heat the oil until it reaches 375 °F on a deep-frying thermometer or until a cube of stale bread dropped into the oil turns golden in 40 seconds.
Fry the potatoes in batches. Drop the potatoes gently into the oil and fry them for 2 to 3 minutes. Turn and stir with a slotted spoon to prevent them from stick-:
1 teaspoon butter
1 tablespoons vegetable oil
6 oz. pig’s livers, washed and chopped
4 oz. lean bacon, finely chopped
1 small onion, finely chopped garlic clove, crushed
1 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
2 pheasants, jointed, the flesh removed from the bone and cut into strips, or
1 medium-sized duck or rabbit, jointed, the flesh removed from the bone and cut into strips
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
½ teaspoon dried tarragon
In a medium-sized frying-pan, heat 1 ounce of the butter with the oil over moderate heat. When the foam subsides, add the liver and bacon pieces and cook them, stirring and turning occasionally, for 5 minutes, or until the liver is cooked through. Add the onion and garlic to the pan and cook, stirring occasionally, for a further 5 minutes, or until the onion is soft and translucent but not brown. Remove the pan from the heat and, with a slotted spoon, remove the meat and onion from the pan. Mince the meat and onion very finely. Set aside.
On a large plate, combine the flour, salt and pepper. Dip the pheasant, duck or rabbit strips in the flour, shaking off any excess.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Return the frying-pan to moderate heat and when the oil is hot again, add the meat strips to the pan. Cook them, stirring and turning occasionally, for minutes, or until they are lightly browned. Remove the pan from the heat and set aside.
Lightly grease a deep ovenproof dish or terrine with the teaspoon of butter. Spread about one-half of the liver and onion mixture on the bottom of the dish. Top with a layer of about half of the meat strips, sprinkled with half of the parsley, half of the chives and half of the tarragon. Cover with the remaining meat strips and herbs and finish off with a layer of the liver and onion mixture. Cover the top of the pate with aluminium foil.
Place the dish or terrine in a large, deep baking tin half-filled with boiling water and place the tin in the oven. Bake the pate for 1- hours, or until it is well browned and has shrunk slightly from the sides of the dish or terrine.
Remove the baking tin from the oven. Remove the dish or terrine and set it aside to cool to room temperature. Place the dish or terrine in the refrigerator to chill for 1 hour before serving.