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Easy
Published 1963
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
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