French Liver Terrine

• ½ pound liver sausage, diced
• 2 tablespoons mayonnaise
• 2

Combine liver sausage, mayonnaise and cream in a blender, and flavour to taste with salt, freshly ground black pepper, and lemon juice or brandy; whirl until smooth. Serve on toast, crackers or thin slices of rye or pumpernickel bread, or pack into small individual crocks or a terrine, and decorate with sieved hard-boiled egg yolks or finely chopped parsley.