Ingredients:
For the pate:
Method:
Make a marinade of the wine, vinegar, herbs, seasoning and onions. Pour this over the pigeons and leave for 4 days.
Mince the meat and liver twice, or put through an electric blender. Mix with the sausage meat very thoroughly, add herbs and seasoning to taste. Soak the bread in milk and beat this into the meat.
Butter the inside of an ovenware dish or an earthenware terrine and line the base with a few bacon rashers. Fill the dish with the pate mixture, spread level and cover with remaining bacon rashers. Cover with a buttered paper and a lid, if the dish has one, or alternatively, a piece of cooking foil. Put in the centre of a moderate over and bake for 2 – 3 hours.
Keep for 2 days for the full flavour to develop.
This pate will keep well in a deep-freeze for 2 or 3 weeks.
- 4 pigeon breasts
- a teaspoon of mixed herbs
- ½ pt red wine
- a pinch of nutmeg
- ¼ pt vinegar
- seasoning
- Bay leaf
- 2 chopped onions
For the pate:
- Meat taken from the birds
- seasoning
- 2 oz liver
- 2 teaspoons chopped parsley and thyme
- 8 oz sausage meat
- 1 slice bread, crusts removed
- 8 oz fat bacon
- milk
Method:
Make a marinade of the wine, vinegar, herbs, seasoning and onions. Pour this over the pigeons and leave for 4 days.
Mince the meat and liver twice, or put through an electric blender. Mix with the sausage meat very thoroughly, add herbs and seasoning to taste. Soak the bread in milk and beat this into the meat.
Butter the inside of an ovenware dish or an earthenware terrine and line the base with a few bacon rashers. Fill the dish with the pate mixture, spread level and cover with remaining bacon rashers. Cover with a buttered paper and a lid, if the dish has one, or alternatively, a piece of cooking foil. Put in the centre of a moderate over and bake for 2 – 3 hours.
Keep for 2 days for the full flavour to develop.
This pate will keep well in a deep-freeze for 2 or 3 weeks.
