Terrine of chicken liver pate with Cumberland sauce, served with melba toast

INGREDIENTS:

300g chicken liver

180g bacon (to line the terrine)

100g bacon fat

60g lard

30g sliced onion

1 garlic clove

1/4 pt choux paste*

1/8pt double cream

70ml brandy

1 bay leaf

Sprig of thyme

Salt and pepper

 

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