Crostini with liver paté and beetroot jelly

Recipe from: 5/27/1998 12:00:00 AM
Ingredients 7
Servings 30
Time

Ingredients

  • 2
    baguettes
  • 100
    ml
    redcurrant jelly
  • 30
    ml
    port
  • 5
    raw beetroot
  • 5
    ml
    grated nutmeg
  • lettuce to garnish
  • 300
    g
    duck or chicken liver pâté
 

Method

 
Cut baguettes into 30 x 1 cm thick slices and toast lightly on both sides.
Place redcurrant jelly, port, beetroot and nutmeg in a saucepan and cook for 15 to 20 minutes, stirring, until slightly thickened. Cool thoroughly.
Place lettuce leaves on crostini, top each with a portion of patT then a spoonful of jelly. Serve cold.
 

 

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