Luncheon liver pâté

Name: Luncheon liver pâté
Ingredients: 1 lb (450 g) lamb liver or chicken livers; 1 lb (450 g) lamb liver or chicken livers; 1 bay leaf; 2 oz (50 g) butter; 1 oz (25 g) plain flour; 2 eggs; salt and freshly milled pepper; salt and freshly milled pepper; ½ onion; ½ pint (300 ml) milk; 8 oz (225 g) belly of pork or streaky bacon; 8 oz (225 g) belly of pork or streaky bacon; 3–4 anchovy fillets; 1 clove garlic (optional)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1 lb (450 g) lamb liver or chicken livers
8 oz (

Lunch
Breakfast

Method

Trim the liver and pork or bacon and cut in pieces. Pass the cut pieces and anchovy fillets through a mincer into a mixing bowl. Or chop the ingredients in a food processor. Peel and mash the garlic to a purée with salt, if using it. Add to the minced ingredients and season with salt and pepper. Set aside.

Peel the onion and put into a saucepan along with the milk and bay leaf. Heat the