Liver Pate

Saute the chopped onions in the oil until translucent, and leave to cool. Feed the liver, bacon, anchovy fillets and onion twice through the finest setting of a mincing machine. Mix the butter well with the flour, breadcrumbs and cream and add to the minced liver mixture. Fold in the eggs one by one. Stir the mixture thoroughly, because this improves the quality of the pate. Add the herbs and spices, season to taste.

Line a terrine or loaf tin with bacon slices and put the mixture into it. Cover with aluminium foil and place in a water bath in the centre of a preheated oven at 180¡C, gas mark 4, 350¡F for 1 1/2-2 hours. Do not turn out until the pate is completely cold.

The pate is often served with gherkins and beetroot. To use it on a smorrebrod (Danish open sandwiches), take a slice of wholemeal wheat-and-rye bread, lay a lettuce leaf on it, then a slice of liver pate, then some sauteed mushrooms. Top with onion rings and tomato segments and garnish with sprigs of parsley.