Pork liver pâté – Gourmet Traveller

Ingredients

• 50 gm butter, coarsely chopped
• 1 onion, finely chopped
• 150 ml milk
• 1 tbsp double cream
• 100 gm breadcrumbs from a stale crusty bread such as ciabatta or Vienna loaf
• 750 gm pork liver, rinsed under cold running water
• 250 gm minced pork
• 50 ml brandy
• 5 sage leaves, thinly sliced
• 1 tsp thyme leaves
• ¼ tsp freshly grated nutmeg
• 8 prosciutto slices
• To serve: toasted brioche