Perfect Paté Maison Recipe

Ingredients:	100g/4oz lean bacon, thinly sliced
	3 tablespoons brandy
	450/1lb calves’ liver (minced)
	100g/4oz pork belly (minced)
	1 egg
	2 tablespoons of fresh cream
	2 tablespoons lemon juice
	1 crushed garlic clove
	50g/2oz coarsely chopped chicken livers
	Salt and pepper to taste

remove rind from the bacon and use it to line a 1/2 liter (1 pint) heat proof dish.
Sprinkle with brandy
Mix together liver, pork belly, eggs, cream, lemon juice, garlic and season with salt and pepper
Place half this mixture in the dish, then cover with a layer of the chicken liver, followed by the remaining meat mixture.
Stand dish in a shallow pan of hot water and place in the center of an over at 150°C/300°F;/Gas Mark 5 for 2 hours.
Cover with foil if the pâté becomes too brown
Place weight on top of cooked pâté and chill overnight in a refrigerator.
Serve with crackers or fingers of hot toast.