Meat Dishes · Recipe No. 508
Pate Maison
Pate Maison made with liver, butter, onion and garlic. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Cut liver into 2cm pieces.
Toss quickly in butter in a frying pan, over a fierce heat for a few seconds.
With the onion, garlic and herbs. Allow to cool.
Pass with a pork, twice through a mincer. Season.
Line an earthenware terrine with wafer-thin slices of fat bacon.
Place in the mixture. Cover with fat bacon.
Stand in a tray half full of water and bring to simmering point.
Cook in a moderate oven for 1 hr.
When cold cut into 1/2cm slices and garnish with leaves and toast.
Tip: tap a step to tick it off as you cook.
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Shopping list for 4 portions
Meat & poultry
Fruit & veg
Dairy & eggs
Tins, jars & stock
Fresh herbs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “sr508”.