This flavoursome meat starter will make you and your guests feel like royalty
1. Preheat oven to 170°c.
2. Pick over the liver, trimming and discarding any tough membranes or coarse ventricles, and chop roughly.
3. Sweat the onion in the butter until soft and translucent. Warm up the milk with the cream, add the breadcrumbs and leave to soak for 5 minutes.
4. Put all the ingredients except the bacon rashers into a food processor and pulse for several bursts until thoroughly mixed. You can make it as coarse or smooth as you like.
5. Pile the mixture into 1 large or 2 medium terrine dishes, which can be lined with stretched rashers of bacon if you like, or just greased with a little butter.
6. Cover the dishes with their lids, or a double layer of buttered foil. Place in a roasting tin and pour enough boiling water into the tin to come half way up the sides of the dishes.
7. Put in a moderate oven (170°c/Gas Mark 3) for 1¼ to 1¾ hours, depending on the size of the dish.
8. The pâté is cooked when it comes away from the side of the dish and is firm to the touch.
9. Remove from the roasting tin and press with a weighted board, or similar, while cooling.
10. Serve with toast. This pâté can be kept in the fridge for at least a week, and freezes well.
This recipe is from “THE RIVER COTTAGE MEAT BOOK”. Available at http://www.rivercottage.net
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