Calves liver pate

1kg calves liver

800g fatty bacon

300g foie gras

200g shallots

1½ tsp crushed peppercorns

1 tsp thyme

Pinch mace or nutmeg

2 tsp green peppercorns

200ml port

100ml brandy

Method:

1.      Sweat off shallots.

2.      Dice everything nicely (do not mince).

3.      Marinade for 3-4 hrs.

4.      Cook in terrines at 350ºF/ gas 3.