Serves 7
| 375 g Calves liver |
| 375 g calves liver; 200 g streaky bacon; 750 g minced veal; 1 large onion, peeled and finely chopped; 2 cloves garlic, crushed; 30 ml tomato concentrate; 3 ml dried sage; 3 ml dried mixed herbs; 125 g butter; 124 ml red wine; salt and freshly ground black pepper; 2 - 3 bayieaves. Serves 6 - 8. Clean the liver removing any gristle. De-rind the bacon. Put liver and bacon through the coarse plate of a mincer. Mix with the veal, onion, garlic, tomato concentrate and herbs. Season well. Stir in the wine to give a moist but not wet mixture and spoon into a 1 litre dish. Arrange bayleaves on top and cover with a lid or layer of foil. Bake in a 180 deg C oven for about 2 hours or until meat begins to shrink away from sides of the dish. Cool, cover with a fresh piece of foil and weigh the pate down with a heavy can. Refrigerate overnight. | |
| Comment | |
|---|---|
| Entered | 2019-02-03 |
| Updated | 2020-12-23 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19