I love baked liver pate, or “pate maison” as it is sometimes called.
It is especially good with French bread andsweet pickles.
Add diced livers and blend a cupful at a time.
Elise Bauer
Season with salt and pepper, adding a dash of Tabasco or cayenne.
In a large bowl, mix the pork and blended liver until they are fully combined.
Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon.
Bake uncovered for 1 1/2 hours.
Cool the pate under a weight so that it will become firm and fine-textured.
Chill in the refrigerator for several hours.
Also good with lettuce and tomatoes.
Variation:Use chicken livers, pork, and sausage meat in equal quantities.
See mysecond recipe for pate maison.
