Homemade Pate de Foie

Mince the liver and pork fat with the garlic.

Place in a frying pan heat until hot and stir well.

When the liver has changed colour add a little water.

Allow to simmer for 5 mins then puree until smooth.

Add the tongue and season to taste.

Using the instructions on the packet mix the aspic jelly with 300mls / 1/2 pt of water.

Leave until the point of setting. Line 6 bases of ramekins or souffle dishes with a layer of aspic.

Then decorate with slices of mushrooms or blanched leek leave to set.

When set fill up with the pate and chill for at least 1hour until firm.

To serve Dip the dish in warm water briefly and tip out.

Garnish with a few endine or radicchio leaves.

Serve with fresh crusty French stick.

A robust French red wine would complement the strong flavour of the pate

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