About this recipe:A family recipe, this pate has a roux base, and is softer than geletine based pate, making it great for spreading on toast. Pate is a flexible dish - this could be made with lamb or calf liver, or peppers could be mixed in with the onions
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Extra time:4hr25min › Ready in:5hr
Fry the onions, garlic and herbs until the onions are soft and are starting to colour. Remove from pan and set aside
Fry the livers until cooked through.
Meanwhile melt the butter in a saucepan, add the flour and after letting the flour cook in the butter for a minute, add the milk - little by little, ensuring the paste remains smooth. You will be making a roux sauce base, but you want to stop before it becomes liquid. The mixture should still be thick, and come away from the sides of the pan.
In a blender, mix the onions with the roux and blend until smooth. Add the cooked liver. Blend to the desired texture (smooth or chunky)
Line a terrine with baking parchment and spoon the pate into it.