Grind meat and liver together with the egg in a food processor. Heat the milk, cut the
bread in squares and leave it in the milk during 5 minutes. Chop onion and garlic
and fry for 5 minutes. Mix all the ingredients, except the bacon, and add salt (more than
you are used to). Cut the bacon in thin slices and put them on the bottom and edges
of a cake- or pate form. Put the meat mixture in and put some slices of bacon
on top. Bake one and a half hour at 175 degrees. Put a weight on top (can of beans for
instance) and allow it to cool down for some hours. Slice and serve with
Cumberland sauce.
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Chop the onion and the garlic and fry for 5
minutes. Add the chicken livers and fry 10 more minutes on a soft fire.
Puree this mixture. Put the gelatin in water for 10 minutes. Heat a few tablespoons
of cream to the boiling point and dissolve the gelatin. Put all the ingredients
together and allow the mixture to cool down in the fridge for 3 hours. Serve with toast.
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