jelly.
PÂTÉ OF CHICKEN LIVERS
Take about 1 lb of chicken livers
or mixed chicken, duck, pigeon or
any game liver. Clean well and
sauté in butter for 3 or 4 minutes.
Remove the livers and to the butter
in the pan add a small glass of
sherry and a small glass of brandy.
Mash the livers to a fine paste
(they should be pink inside) with
plenty of salt, black pepper, a
clove of garlic, 2 oz of butter, a
pinch of mixed spice, and a pinch
of powdered herbs – thyme, basil,
and marjoram. Add the liquid from