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Pâté Maison


1 lb. bacon slices
1˝ lb. chicken livers
2 eggs
8 cloves garlic, peeled
1 medium onion, peeled and quartered
Generous Ľ pint (ľ cup) Brandy
1 teaspoon thyme or marjoram
1 tablespoon peppercorms
Pinch nutmeg
1 teaspoon whole allspice
2 lb. minced (ground) lean pork
1˝ lb. fresh minced (ground) pork fat
ľ lb. minced (ground) ham or tongue
6 tablespoons (˝ cup) dry Vermouth


Serves: 40


Line two 5 x 9 inch glass loaf dishes crosswise with bacon strips, covering the bottom and sides and allowing a 1 inch overhang around the sides. Blend 1 lb. chicken livers, eggs, garlic, onion, brandy, herbs and spices together.

Combine the purée with the remaining ingredients. Fill each dish with a quarter of the Pâté mixture, top with a row of whole chicken livers. Add remaining Pâté and cover with ends of bacon strips. Pour ¾ pint (2 cups) water into a large heat resistant dish.

Cover the Pâté with waxed or greaseproof paper and stand the pan in the dish. Use a large heat resistant casserole as a cover and cook on HIGH for 30 minutes. Give the dish a half turn and cook for a further 20 minutes.

Remove dishes from the oven and cover with a weight placed on a sheet of foil and cool thoroughly. Chill and remove from the mould before serving.

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