Pork Liver Pate

A simple pate, easy to make, and tasty.

Ingredients:

Pork livers

Milk

Butter

Brandy

Cream (optional)

Method:

Soak the pork livers in milk. Heat a load of butter to quite hot. Remove livers from milk and fry in butter (medium). Put a heap more of butter, cream (optional) and pork livers with the melted butter into a blender, season, and mix heartily. Burn off the alcohol from the brandy and add to the mix. Blend again.

Press the mix through a sieve into a bowl. This smooths it out and a grainy, solid waste will be left behind. Refrigerate for 30 minutes. Melt some more butter and pour over top of refrigerated pate. Leave it for 4 hours.