Soups and Starters Recipes - Liver and Mushroom Pate Recipe

Melt 40 g/1 1/2 oz of the butter in a frying pan. Add the garlic, onion and bacon and fry over a moderate heat for 5 minutes.

Add the mushrooms and chicken livers and fry, stirring, for 5 minutes more. Add the stock and bring to the boil. Cover, lower the heat and simmer for 10 minutes.

Strain the mixture and process in a food processor or blender for about 30 seconds until smooth.

Add the hard-boiled eggs and cream and season to taste with salt and pepper, then process again until smooth and combined. Add a little stock if necessary.

Turn the mixture into a 300 ml/1/2 pint serving dish and smooth the surface. Melt the remaining butter and pour it over the top.

Garnish with the bay leaves and peppercorns, then chill in the refrigerator for at least 4 hours.