Liver Pate I

A delicious and strongly flavoured garlic pate, Liver Pate makes a marvellous addition to a buffet table, or may be served as a summer snack with crusty bread and rough red wine. This recipe really does need a blender, since the required smoothness cannot usually be achieved by grinding in a mortar or passing through a food mill.



1 teaspoon butter

1 lb. lamb’s liver, chopped

4 oz. lean beef, minced

3 anchovy fillets, chopped

3 garlic cloves, crushed medium-sized onion, finely chopped

1 tablespoons chopped fresh parsley

3 fl. oz. brandy

2 tablespoons tomato puree

½ teaspoon salt

½ teaspoon black pepper

2 teaspoon dried thyme

2 teaspoon grated nutmeg

6 tablespoons fine dry breadcrumbs

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the butter, lightly grease a medium-sized terrine or ovenproof dish.

Place the liver, beef, anchovies, garlic, onion and parsley in a blender and blend, off and on, until the mixture is smooth.

Spoon the mixture into a large mixing bowl and add the brandy, tomato puree, salt, pepper, thyme and nutmeg, beating with a wooden spoon until the ingredients are well blended. Add the breadcrumbs, beating until the mixture is smooth.

Spoon the mixture into the prepared tcrrine and cover with aluminium foil. Place the terrine in a deep roasting tin half- filled with hot water. Place the roasting tin in the oven and bake the pate for 1 to 1| hours, or until a skewer inserted into the centre comes out clean.

Remove the tin from the oven and lift the terrine out of the tin. Remove and discard the aluminium foil. Set aside to cool. When the pate is quite cool, place a heavy plate or other similar weight on top and leave for at least 6 hours.

Serve the pate straight from the terrine or turn it out. To turn the pate out of the terrine, run a sharp knife around the edge of the pate and place a plate on top. Invert the plate and terrine together. The pate should slide out easily. Cut into thin slices and serve.

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