A good pâté was always a way of using up ingredients that came from whole carcasses. Quite often the livers of chickens would not be used and so industrious chefs used them up, successfully, in other ways.
This is a very classic pâté that would have been commonplace on menus a generation ago. The method used to cook the pâté is the old-school way of cooking it in a terrine mould that is surrounded by hot water and baked. This requires a temperature reading to achieve the exact amoun