Cooking time: 1 hour
Preparation time: 15-20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 375°F
Oven position: center
For 4-8 servings you need*:
½-¾ lb. calf or pork liver
¼ lb. bacon
2 tablespoons butter
¼ cup flour
⅔ cup milk
2 teaspoons grated onion
1-2 teaspoons sherry (optional)
½ teaspoon salt
½ teaspoon pepper
*Serve with salad for 4 people or as an hors d’oeuvre or sandwich filling for larger number.
- Wash the liver. Take away the sinews and veins, cut liver and chop or grind three times then grind bacon with liver.
- Make a thick sauce or butter, flour, and milk, stirring well; add seasoning.
- Mix the liver and bacon thoroughly with the sauce and egg.
- Add grated onion and sherry then season with salt and pepper.
- Place mixture in a greased dish. Place this is in a pan filled with water, cover with foil or greased wax paper, and cook until firm.
TO SERVE: With hot toast and butter, as an hors d’oeuvre
TO VARY: Use chicken or other poultry liver. For coarse pâté grind only once.
TO STORE: Melt little butter, pour over pâté. This prevents it drying. Pâté will keep some time in a refrigerator, so it is worth making a large quantity – this pâté is creamy so keeps particularly well.
© Copyright Paul Hamlyn Ltd. 1967