Breakfast Pate

Ingredients

• equal parts of nice calf’s liver
• and fat and lean bacon
• seasoning them with minced parsley, shallot, spice, pepper and salt
• spread a layer of the farce
• a layer of the fillets
• stand the dish in a tin three parts full of boiling water

Method

1. 1

   Fry liver and bacon, season, pound to a paste.

2. 2

   Layer in a pie-dish with fillets, steam for 1-2 hours, smooth the surface, pour clarified butter over, and serve cold.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

Breakfast Pate. — Cut into dice equal parts of nice calf’s liver and fat and lean bacon, and fry these till cooked, in butter (seasoning them with minced parsley, shallot, spice, pepper and salt), over a slow fire, stirring them constantly. Then drain off the fat and pound the rest to a smooth paste. Have ready any game or poultry meat cut into neat fillets COLD DISHES. 91 (foreign game is very good thus, only mind it is skinned, or rabbits) and par-fry these in the fat in which the liver was cooked, adding if necessary a little more butter. N ow spread a layer of the farce at the bottom of a raised pie-dish, and on this a layer of the fillets, sjninkling these with pepper, salt, coralline pepper, and a little powdered allspice and cloves ; repeat these layers till the dish is full, finishing with the farce; then stand the dish in a tin three parts full of boiling water

Cook this with the app: pantry check, scaling, and the assistant.