Liver Pate

• 1/4 lb. bacon
• 1 Tbsp. minced onion
• 1 Tbsp. parsley
• 1/2 lb. chicken or calves liver, cut in small pieces
• 1 c. bread crumbs
• 1 c. milk
• 1 egg yolk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. each: marjoram, allspice and thyme

1. Line a 1-pint mold with some of the bacon.
2. Set in refrigerator.
3. Cut remaining bacon into small pieces and cook 5 minutes with onion and parsley.
4. Add liver and cook until brown, stirring constantly.
5. Cool.
6. Combine milk and bread crumbs in a bowl and let stand.
7. When liver is cooled, puree liver and stir in egg yolk.
8. Drain excess liquid from bread crumbs and reserve.
9. Add moistened crumbs to liver mixture.
10. Season with spices.
11. Add enough reserved milk to make a thick paste that will drop from a spoon.
12. Pack into the mold.
13. Cover and set in a pan of hot water. Bake at 300u0b0 for 2 hours.
14. Cool; turn out onto a serving dish. Serve with plain crackers.

bacon, onion, parsley, chicken, bread crumbs, milk, egg yolk, salt, pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312909 (may not work)