Ingredients

Cold raw meat cut from 1 or 2 ducks    
1 small onion
The same weight of ox liver, fat flank  
1 clove of garlic crushed with salt
Bacon
Liver sausage

Method

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. 

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

 Back        Print this page