Pâté de Foie de Porc

Nowadays, unless it is needed for a large party, I prefer to cook a pâté in several small jars. Some I seal with fat – these will keep well in a very cold room or the refrigerator for a week or so. But if I have some small preserving jars free, I use them to store some of the pâté; sealed with a rubber ring and a glass top, it will keep for several months in a cold place. This is a basic recipe