CHICKEN LIVER PATE

Preparation Method :

• Melt the butter in a large saucepan. Add the bacon, garlic and onion and cook gently for 3 minutes.
• Stir in the chicken livers and cook for 5 minutes.
• Season liberally with salt and pepper. Stir in the herbs and mushrooms.
• Add the sherry and cook until the liquid has evaporated.
• Leave to cool, then blend in a food processor or blender until smooth.
• Stir in the cream and the lemon juice.
• Spoon the pate into a greased ovenproof dish. Cover with a lid and stand the dish in a roasting tin filled with water.
• Bake in a preheated oven 2-2½ hours, until cooked through.
• Leave to cool then cover and chill until required.
• Garnish the pate with watercress.
• Serve with hot toast or French bread.