We eat liver pâté on rye bread all year but for the Christmas lunches it is always served lukewarm and with mushrooms and bacon.
You will need: 5-6 small canned anchovy fillets 40g salted butter 40g plain flour 450ml semi-skimmed milk 1 large grated onion 3 tsp salt 1 ½ tsp freshly ground black pepper ¼ tsp freshly grated nutmeg 1 tsp ground allspice 225g minced pork back fat 500g minced pork liver 2 small lightly beaten eggs 2-3 rashers of smoked bacon 3 bay leaves
To serve: 150g rashers of smoked bacon 200g mushrooms, trimmed and thinly sliced
Mash the anchovies until they become a lumpy paste. Slowly melt the butter in a heavy-based saucepan, add the flour and mix to form a roux. Little by little, add the milk, constantly stirring. Bring to a boil and add the anchovies, onion, salt, pepper, nutmeg and allspice. Add the fat to the boiling sauce, stirring constantly until it melts. Add the liver and stir until it is evenly distributed. Remove the pand from the heat and cool slightly, then add the eggs and stir well. Preheat the oven to 175°C/350°F/gas mark 4.
Pour the pâté mixture into a buttered terrine mould, arranging the bacon rashers and bay leaves on top. Put the mould into a deep roasting tin. Pour hot water from the kettle into the roasting tin to come halfway up the sides of the mould. Carefully slide into the oven and bake, uncovered for 1 ¼ hours.
Remove the pâté from the oven. To serve, fry the bacon in its own fat until crispy and golden, then remove from the pan. Fry the mushrooms in a little of the remaining bacon fat in the same pan.
Serve the pâté, lukewarm, in the mould, with the mushrooms and bacon on top.