Chicken Liver and Mushroom Pâté from The Times Cookery Book by Katie Stewart
Wash the chicken livers in cold water, then trim and place in a saucepan. Remove the rind and chop the bacon rashers. Remove the papery coating and chop the garlic. Add the bacon, onion, garlic, th...
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Ingredients
- 1 lb (450 g) chicken livers
- 4 oz (100 g) streaky bacon rashers
- 1 small onion, finely chopped
- 1 small clove garlic
- 1 bay leaf
- pinch dried thyme
- freshly milled pepper
- salt
- ¼ lb (100 g) button mushrooms
- 4 tablespoons stock
- ¼ pint (1½ dl) double cream
- 2 eggs
- 2 oz (50 g) butter
- squeeze of lemon juice
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