PATE

You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast.   It was cheap and easy to make – ideal.  I rediscovered it this year and now make it to have with drinks.  It freezes well so I just put out what I need and keep the rest for later.  If you don’t want to do that you can easily halve the recipe.

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