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Grace's Cookery Book: Starters
Pork pate
Chop or mince the meat together as finely as possible
Add the salt and pepper, raw egg, and cognac and mix well together
Pack into a fire-proof dish or terrine
Lay the bay leaf, sprigs of thyme and rashers of bacon on top
Cover with tin foil
Stand dish in a tin of hot water deep enough to come half way up the dish/terrine
Cook in a moderate oven (gas mark 4/350F) for 1 hour, removing the tinfoil for the last 20 mins
Pork pate
- 250g/8 oz fresh pork
- 250g/8 oz fatty pork belly
- 250g/8 oz chicken livers
- 250g/8 oz chicken breast
- Teaspoon of salt and pepper
- 1 egg
- 2 tablespoons cognac or rum
- 3 or 4 rashers of bacon
- Bay leaf
- Sprigs of thyme
Chop or mince the meat together as finely as possible
Add the salt and pepper, raw egg, and cognac and mix well together
Pack into a fire-proof dish or terrine
Lay the bay leaf, sprigs of thyme and rashers of bacon on top
Cover with tin foil
Stand dish in a tin of hot water deep enough to come half way up the dish/terrine
Cook in a moderate oven (gas mark 4/350F) for 1 hour, removing the tinfoil for the last 20 mins
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