Chicken liver pate

• 1 lb chicken livers
• 1 clove garlic, crushed
• 2 rashers bacon
• 2 oz butter
• 2 small onions, finely chopped
• chopped parsley
• 3 T sherry

Brown garlic, onion and bacon lightly in butter. Add chopped chicken livers and cook 10 -15 minutes. Add sherry and parsley and put through liquidiser. Shape into log, cover and put in fridge. Slice thinly, garnish with parsley and lemon.

Source: Onslow College Cookbook, page 5