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Duck Pate

By TogAdmin Published: April 4, 2013



    1. 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.
    2. Press the pâte into earthenware pots and when cold seal with fresh melted butter.