Liver Paté Rose-Marie Klipstein 2 Tbsp. butter 2 Tbsp. flour 1 cup milk 1 pound chicken livers ⅓ cup chopped onion 8 oz. bacon, chopped ½ tsp. sugar 2 tsp. salt pinch pepper 1 tsp. cinnamon 1 tsp. ginger 2 eggs, beaten ½ cup cream 2 Tbsp. brandy 4 oz. bacon Make a roux: heat butter, stir in flour, and cook one minute. Gradually add milk. Bring to a boil until sauce is smooth and thick. Simmer, stirring, one minute. In additional butter sauté onion until golden. Add livers and saut&233, stirring, for 5 minutes. In bowl combine livers and onion, 8oz. of chopped bacon, brandy, eggs, cream and seasonings. Put mixture in blender, althernating with roux. Line a loaf pan with 4oz. bacon and pour in liver mix. Place in larger pan with 1 inch of hot water. Bake in 400o for 1 hour.

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