Chicken Liver Pate II
Recipe type: Appetizers
  • black pepper, to taste
  • salt to taste
  • 1 teaspoon whisky
  • 1 Tablespoon port
  • 1/2 pound streaky smoked bacon
  • 1/4 pound butter
  • 1 pound fresh chicken livers
  • 1/2 pound pork sausages
  • 1 large onion
  • 3 Tablespoons double thick cream
  1. Lightly fry onion in butter. Add chicken livers and sausages and seal them. Put all these into a blender. Add all the other ingredients. When blended put into earthenware pots. Cover with streaky bacon.
  2. Cook in bain marie (pots in hot water) for 1 hour in a slow oven.

Goes well with a coarse country bread, toasted or savory biscuits. Serve with pickles, pickled onions or other savories, including Gentlemen’s Relish.

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