By April 4, 2013Published:
- 2 ducks Cold raw meat cut
- 1 small onion
- same weight ox liver, fat flank
- 1 clove garlic
- a few slices bacon
- 1 liver sausage
- Mince all ingredients twice and place in a basin in the pressure-cooker; ½ pt of water in the pressure-cooker is sufficient. Cook contents of the basin for 10 minutes at 15lb per square inch. Cool under cold tap and either re-mince or pass through the liquidizer. In the latter case a little extra fluid may be required; that in the bottom of the pressure-cooker may be used, or a little sherry.
- Press the pâte into earthenware pots and when cold seal with fresh melted butter.