STARTERS: This delicious pate, made from 2 types of liver, is great to be served with toasts as a first course.

MIXED LIVER PATE:

6 slices each salt pork 

6 slices bacon, coarsely chopped

1 lb. each calf or baby beef liver & chicken liver

1 ½ cups chopped onions

1 ¾ tsp. salt + 1 tsp. black pepper

3 egg yolks + 2 eggs                                                                

¼ cup Madeira wine                           

spice mix:                                                                   

    ½ tsp. each fresh chervil & tarragon leaves, chopped                                 

    ½ tsp. nutmeg

    ¼ tsp. all spice                                                                    

Rinse salt pork slices and pat dry. Use slices to line a 7-inch diameter soufflé mould. Rinse and pat dry both types of liver. Trim and cut into 1-inch pieces.

In a large saucepan, heat oil over medium-high heat and cook bacon and onions together until onions are soft. Add in liver mixture and cook over high heat for a few minutes, or until no longer pink. Season mixture with 1 tsp. salt and ½ tsp. pepper. Mix in well.

Transfer liver mixture to a blender and puree until smooth. Add egg yolks, eggs and Madeira wine and swirl mixture together for a few seconds to mix in.  Transfer mixture to a bowl, and stir in remaining salt and the spice mix.

Preheat oven to 375 degrees F. Transfer liver mixture into prepared mould and cover mould with a double thickness of foil. Place mould into a large baking pan filled with boiling water reaching half way up the sides of the mould. Bake 2 hours or until done.

Cool on wire rack until completely cold. Un-mound pate and refrigerate for at least 8 hours before serving.