Chicken Liver Pate

Twice pass the calf’s liver, bacon, pork and veal through the finest wheel of the meat grinder and place in a suitable bowl. Mix with crushed ice cubes, beating vigorously until ice cubes are dissolved. Place the baking bowl in the refrigerator. Peel onion and garlic cloves, chop very finely. In a frying pan, heat two tablespoons of butter and sauté the onion and garlic cloves.

Cool on a plate. Clean the chicken livers. Cook in the remaining butter for just half a minute until firm but not cooked. Set aside to cool. Boil off the gravy with brandy or cognac. Also cool. Remove the baking dish with the cooked-through meat from the refrigerator. Add onion, garlic and roast stock. Stir in egg, whipping cream and juice of one lemon. Season to taste with pate seasoning, salt, new seasoning and pepper. The quantity must seem slightly over-seasoned because the seasoning power will diminish after cooking and the terrine will be in danger of becoming soggy. Line a casserole dish (metal or earthenware, a regular loaf pan works just as well) with slices of bacon. Pour in half of the meat sauce. Spread the quartered chicken livers evenly on top. Pour the remaining amount on top and smooth it down. Cover with bacon slices. Place a bay spice on top as well as the thyme sprig. Cover the terrine with aluminum foil. Put on the lid of the mold. Place the terrine in a baking dish lined with

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