Red Lion pate

11 September 2006
Red Lion pate


(makes three terrines each serving 13-14 portions)

1lb butter
2 large onions chopped
1tbs garlic crushed
2lb fat pork minced
2tbs savory chopped
1tsp curing salt (optional)
2dsp seasoning (4 parts salt to 1 of white pepper 1/3 mace 1/3 paprika 1/3 ginger)
5lb chicken livers trimmed (marinated in ¼ pint port 1 wine glass of brandy 1 wine glass of aniseed cordial)
Melted butter or dripping


Melt butter. Sweat onions garlic and fat pork. Add savory curing salt and seasoning.

Raise heat and add chicken livers and the marinade. Cook until livers are firm.

Liquidise and pass through a mesh into three containers. Cover with melted butter or dripping and cool. Refrigerate.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking