Ingredients

• 1 lb onions, skinned and roughly chopped
• 2 oz butter
• 1 lb chicken livers, washed
• 3 tablespoons dry sherry
• 4 tablespoons single cream
•   garlic salt
•   pepper
• 3 oz fresh white breadcrumbs
• 2 medium eggs
• 6 oz streaky bacon, rind removed, any bone removed, rashers stretched
•   parsley, for garnish

Method

1. Skin and roughly chop the onions. Melt the butter in a pan and fry the onions for 4 mins., or until transparent.
2. Give the chicken livers a good wash. Put them in the onion pan and fry for 5 mins., or until liver is sealed.
3. Put the chicken livers and onions in a blender; add sherry and cream. Blend for 1 min. (If you haven't got a blender, push the chicken livers and onions through a sieve; beat well and then add sherry and cream.)
4. Turn on oven; set at slow, 325°F (Mark 3).
5. Season the liver mixture with garlic salt and pepper. Stir in the breadcrumbs then beat in the eggs until mixture is smooth.
6. Cut the rind off the bacon and remove any bits of bone. Use a knife to stretch out the rashers. Line a 1½-lb. loaf tin with the stretched-out rashers.
7. Pour the liver mixture into the lined tin. Cover the tin with foil. Stand the loaf tin in a meat tin half filled with water.
8. Cook in the centre of the preheated oven for 1 hour 30 mins., or until cooked.
9. Leave the pâté to cool in its tin then turn out. Wrap it in foil and store in the refrigerator for up to 2 days. Serve garnished with a sprig of parsley, with salad and hunks of French bread.

Notes