• 500 GRAM PORK
• 300 GRAM PORK LIVER
• 1 DECILITER MILK
• 1 EGG
• 1 SLICE OF BREAD
• 1 ONION
• 2 CLOVES GARLIC
• 2 TABLESPOONS GREEN PEPPERS
• 300 GRAM BACON

• 250 GRAM CHICKEN LIVERS
• 1/2 CUP CREAM
• 1 GLASS PORT WINE
• 3 LEAVES GELATIN
• 1 ONION
• 1 CLOVE GARLIC
• 100 GRAM COTTAGE CHEESE

Grind meat and liver together with the egg in a food processor. Heat the milk, cut the bread in squares and leave it in the milk during 5 minutes. Chop onion and garlic and fry for 5 minutes. Mix all the ingredients, except the bacon, and add salt (more than you are used to). Cut the bacon in thin slices and put them on the bottom and edges of a cake- or pate form. Put the meat mixture in and put some slices of bacon on top. Bake one and a half hour at 175 degrees Celsius. Put a weight on top (can of beans for instance) and allow it to cool down for some hours. Slice and serve with Cumberland sauce.

See also delicious recipes for farmers paté, pâté from Maastricht, pâté de Paques and liver pâté.

Chop the onion and the garlic and fry for 5 minutes. Add the chicken livers and fry 10 more minutes on a soft fire. Puree this mixture. Put the gelatin in water for 10 minutes. Heat a few tablespoons of cream to the boiling point and dissolve the gelatin. Put all the ingredients together and allow the mixture to cool down in the fridge for 3 hours. Serve with toast.