Herbed Liver Pate Recipe
Ingredients
| 1 lb. calf's or pig's liver or the livers from poultry | ||
| 4 oz. very lean ham or bacon | ||
| Onion | 1 Small | |
| Butter | 3 Ounce | |
| Seasoning | ||
| Pinch of mixed herbs | ||
| Eggs | 2 , boiled | |
| Cream | 1 Teaspoon (Leveled) | |
| Extra butter | ||
Directions
Cut the liver, ham and onion into small pieces.
Heat the butter in a pan and cook the liver, ham and onion for about 6 min.—no longer.
Put through a very fine mincer twice to give a very smooth mixture.
Add the seasoning, herbs and chopped gherkins or chopped hard-boiled eggs too if wished.
For a very soft pate also add a little cream.
Put into a dish and cook for about 1/2 hr in a moderate oven (350° F., Gas 4), covering with buttered paper and standing in a dish of cold water to prevent the mixture becoming dry.
When the pate is cooked, cover with a layer of melted butter.
Serve cut in slices on a bed of crisp lettuce and accompanied with hot toast and butter.
Heat the butter in a pan and cook the liver, ham and onion for about 6 min.—no longer.
Put through a very fine mincer twice to give a very smooth mixture.
Add the seasoning, herbs and chopped gherkins or chopped hard-boiled eggs too if wished.
For a very soft pate also add a little cream.
Put into a dish and cook for about 1/2 hr in a moderate oven (350° F., Gas 4), covering with buttered paper and standing in a dish of cold water to prevent the mixture becoming dry.
When the pate is cooked, cover with a layer of melted butter.
Serve cut in slices on a bed of crisp lettuce and accompanied with hot toast and butter.
Chef
