Danish Liver Pâté with Bacon

Preparation

1. Prepare the panade:
   1. In a small saucepan, cook the butter and flour together 30 seconds to make a white roux.
   2. Whisk the hot stock into the roux and then whisk in the crème fraîche. Simmer briskly 1 minute. Remove the pan from the heat and cool the panade to room tem