Ingredients
120-180 g of chicken or veal liver
120 g roast chicken
60 g breadcrumbs
2 eggs
2 tbsp (20 ml) milk
grated nutmeg
sauce
parsley
salt
butter spreads
bread
Method
Well minced meat and liver mixed with breadcrumbs, spices, beaten eggs with milk and salt and leave the mixture to stand for half an hour. Place in an oiled form and bake about 45 minutes in low oven. Pate to cool in the form, then turned on a plate. Serve with sandwiches, muffins or toast.
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Difficulty
Difficult
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