1 lb soaked farine
12 oz liver
3 bacon rashers
1 clove garlic
2 tbsp chopped eschalot
1 tbsp chopped celery
2 wiri-wiri peppers, chopped
2 eggs, beaten
1/2 pt white sauce
parsley and tomatoes to garnish
1 Remove skin and tubes from liver.
2 Put liver into a pan, add a little water and simmer until partly
3 Put partly cooked liver, 1 bacon rasher, the garlic, eschalot,
celery and peppers through a mincer.
4 Add soaked farine, salt, nutmeg and beaten egg to liver mixture
and mix thoroughly.
5 Stir in white sauce to obtain a fairly soft mixture.
6 Line a greased loaf pan with remaining 2 bacon rashers. Cover
with foil and bake in a hot oven, 400 degrees, for 40-50 minutes.
7 Unmould on to a platter. Garnish with parsley and tomatoes.
Serves about 6