To be made the day before it is needed
Two or three hours before you are ready to make the pâté, clean the livers, removing the little veins and membranes and cutting away all yellow or greenish traces of the gall bladder, which will give a bitter flavour. Put the livers in a bowl and cover with all but
Drain the bread and squeeze it between your hands to remove the moisture. Pass it and the livers through the fine blade of a mincer or chop briefly in a food-processor, and place in a large shallow sauté pan. Using a wooden spoon, mix in the cooked onion, chopped parsley, thyme and egg yolk. Cook over a gentle heat for 5 minutes, stirring constantly with a wooden spoon, and allow the mixture to come to the boil very briefly. If it seems too dry, and likely to stick, moisten the mixture with
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