Melt butter, stir in flour, add milk and bullion. Boil and then add the spices apart from the bay lefs. Take off the heat and add finely grated onions, lever and fat. Finally add beaten eggs.
Pour into small pans and poke a couple of bay leafs half way down into the mix. Bake at 175 C for about 1 hour.
The pate can be frozen before you bake it. If you freeze if after you bake it it tends to smolder.
Serving
Suggestions
on rey bread with bacon and mushrooms, or pickles and onion.
Originally Submitted
5/12/2010
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