Label
All
0
Clear all filters

Pâté Maison

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • ½ pound bacon, thinly sliced
  • 6 tablespoons brandy
  • 2

Method

Cut rinds from bacon slices and line a pâté mould with bacon; sprinkle with a little brandy. Mix minced livers with eggs, cream, lemon juice, garlic, pepper and salt, to taste. Pour on flaming brandy. Mix well with fork and half-fill pâté mould with mixture. Place coarsely-chopped truffle and chicken liver in a row down centre. Cover with rest of pâté; then cover top with bacon. Stand mould in

Part of


No reviews for this recipe

The licensor does not allow printing of this title