A rich, smooth chicken liver pâté — livers slow-baked with bacon, onion and garlic, blended silky, spiked with sherry and sealed under melted butter.
- 1lb Chicken Liver
- 1/2 lb Bacon
- 1 clove Garlic
- 1 large Onion
- 2 tsp Ground Mustard
- To taste Salt
- To taste Pepper
- Splash Milk
- 1 tablespoon Sherry
Preparation
- Clean the livers of any sinew and gall.
- Put them into a fireproof casserole with all the other ingredients, roughly chopped.
- Season and cover with milk.
- Put the lid on and cook in a slow oven (300°F) for 2 hours.
- Liquidise in a blender, then adjust the seasoning.
- Stir in the sherry (or brandy).
- Spoon into a dish and cover with melted butter.
