2 tablespoons green peppercorns butter, for
greasing
8-12 streaky bacon rashers, rinded
salt and
pepper
toast,
to serve
To garnish:
thyme sprigs
lemon slices
Method:
Combine the pork,
veal and chicken livers in a large bowl. Stir in
the brandy, thyme and peppercorns and season
to
taste with salt and pepper.
Cover and chill for 2 hours.
Lightly grease
a 1 kg/2 lb loaf tin and spoon in the meat
mixture.
Stretch the bacon with the flat side of
a knife and use to
cover
the pate.
Cover
with foil and place in a roasting pan.
Pour in
enough boiling water to
come halfway
up the sides of the pan. Cook in a preheated
moderate oven,
180°C
(350°F), Gas Mark
4, for about
1 1/2 hours.
Leave
to cool in the tin and turn out when cold.
Garnish with thyme
and lemon slices, and serve with toast.
Soups and Starters Recipes -
Ardennes Pate Recipe
