Liver Pâté, 2

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ lb. (240 g.) livers of poultry or game (calf’s or pig’s liver is too close in texture)
  • 2

Method

Melt 1 oz. (30 g.) butter in a frying pan. Put in the cleaned and trimmed livers and fry very gently for 6 or 7 minutes. Remove and put in a blender or mortar (or a bowl if you have none) and pound w