Red Lion pate
11 September 2006
Ingredients
(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
Method
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.
