Beavertown Pate

This pate is a treat for kidney lovers. Always make it with very fresh kidneys.


  • 50 g(2 oz) butter
  • 6 lamb’s kidneys
  • 3 rashers bacon
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 hard-boiled eggs
  • 2 anchovies
  • 2 tsp Worcestershire sauce
  • 1 tbsp whisky or brandy
  • 1 tbsp finely chopped fresh herbs
  • freshly ground black pepper

Cooking Process

  1. Melt butter in a medium-sized pan.
  2. Add the finely chopped kidneys, the bacon from which the rinds have been cut, the onion and the finely chopped garlic.
  3. Cook over a gentle heat for 10 minutes, stirring often.
  4. While hot, puree or chop very finely in a food processor or blender.
  5. Add remaining ingredients and blend in thoroughly, adding pepper to taste.
  6. Press mixture into small, straight-sided dishes, leveling off their tops.
  7. Serve chilled, with melba toast or crackers.

Beavertown Pate

Bon Apetite!

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Beavertown Pate