Another pot of Pate!

Herewith a more generous serving of the Pate, in the perfect Pate Pot from France!

Looking through an old Austrian Cookery Book, I note that Pate of Chicken Livers is called Huehnerleberpastete. It is prepared in a similar method to my original recipe.
An interesting option is to create more of a terrine, by keeping aside a few choice pieces of chicken livers, cooking them in a little butter and a swirl of brandy. When assembling the terrine, stir in the sliced up pieces of the cooked, choice pieces of liver into the blended pate. This will add extra texture to the pate.

The terrine can be topped with a layer of clarified butter to seal it, or a traditional layer of aspic jelly.
Serve with sliced French loaf, Melba toast, biscuits or homemade wholewheat farm loaf....and a glass of vino or beer! Prost!!!