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Categories:Viewed: 101 - Published at: 3 years ago
Ingredients
- 125 g butter
- 250 g back bacon, derinded and chopped
- 4 cloves garlic, crushed
- 2 small onions, chopped
- 1 kg chicken liver, chopped
- 4 sprigs thyme
- 4 sprigs parsley
- 250 g button mushrooms, chopped
- 120 ml dry sherry
- 120 ml double cream
- 10 ml lemon juice
Method
- Melt the butter in a large pan.
- Add the bacon, garlic and onion and cook gently for 3 minutes.
- Stir in the chicken livers and cook for 5 minutes.
- Season liberally with salt and pepper.
- Stir in the herbs and mushrooms.
- Add the sherry and cook until the liquid has evaporated.
- Cool, then work in an electric blender until smooth.
- Stir in the cream and lemon juice.
- Spoon into a greased ovenproof dish.
- Cover with a lid and stand in a roasting pan, containing water to a depth of 21/2cm.
- Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 21/2 hours until cooked through.
- Allow to cool.
- Cover and chill until required.
