Everyman'S Pate

1. 1

   In a small skillet, cook bacon until it begins to brown. Transfer to the bowl of a processor.

2. 2

   Add onion to the bacon fat and cook until limp.

3. 3

   Add onion to the bowl.

4. 4

   Add chicken livers to the fat, cooking until no longer pink.

5. 5

   Add them to the bowl. Cook sausage in the same pan until browned and add to the bowl. Add brandy, cream, nutmeg, salt and pepper.

6. 6

   Process until smooth. Pour into a well buttered mold and refrigerate until firm. Unmold and serve with rounds of dark bread.

No additional tips available.