Country Pâté

• 1 lb Chicken Livers
• ½ lb cooked Chicken
• ½ lb Chicken fat
• 2 rashers Bacon
• 1 clove of garlic crushed
• 1 Onion
• few Mushrooms
• 2 Eggs
• Mixed herbs
• pepper & salt
• flour to thicken
• 1 glass Brandy
• ¼ pint Cream

Melt the fat and fry livers, chopped bacon, onions, garlic, mushrooms and seasoning.Keep well covered.When almost cooked add eggs and poach hard in the liquid with the other ingredients.

Skim off some of the fat to seal.

Mince all the above with the cooked chicken meat.Thicken the remaining liquid with flour, cook and fold into minced mixture with brandy and cream.

Press into Pâté dish and chill. Seal with melted fat and continue chilling.