I make this every Christmas. We usually call it "Tante Marie's Liver Pâté" because "Liver Pâté" is what it is called in my mother's copy of "Tante Marie's French Kitchen", where I found the recipe while I was still at school.

"Tante Marie's French Kitchen" is a book of highly Anglicized French recipes first published in 1950.

  Ingredients:

   100g (1/4 lb) of thinly cut streaky bacon
    500g (1 lb) of pig's liver (lamb's liver will do)
    500g (1 lb) of minced pork or sausage meat
    a glass of brandy
    tablespoonful of juniper berries
    5ml (teaspoon) mace
    pepper to season
    2 - 3 cloves of garlic
    2 - 3 bay leaves

Line the oven-proof dish in which the pate is to be cooked with the bacon rashers. I like to use an oblong loaf tin because the resulting terrine can be sliced more easily.

Keep aside 4 rashers and cut up any remaining bacon into pieces and add to the main ingredients.

Mix together everything else except for the garlic cloves, the bay leaves and reserved bacon. Put the mixture into the prepared dish pressing it down well. Push in the garlic cloves and put the bay leaves on top. Lay the reserved bacon rashers on top of everything else.

Cover tightly with foil and place in a roasting tin pouring in boiling water to come half way up the dish. Put it in a low oven (Gas 2 - 3, 160°C) for 3 hours.

When cooked uncover and cool quickly. It keeps well for several days in a refrigerator.

This is not an exact recipe and different ingredients can be substituted. It can also be halved quite satisfactorally.