Leverpostej

Method

Finely chop the onions and fry gently in butter until softened, then set aside. Mince or finely chop the pork liver and belly together, then pass through a mincer or pulse in a food processor until very smooth. Mix the liver paste with the cooled onions, then fold in the flour, eggs, milk, salt, pepper, nutmeg and mashed anchovy fillets until well combined. Press the mixture into a buttered loaf tin or terrine, smoothing the top, then place in a roasting tin filled with hot water to come halfway up the sides. Bake at 160C for 50-60 minutes until a skewer inserted in the centre comes out clean. Allow to cool completely, then chill overnight before topping with a thin layer of aspic jelly. Serve sliced with rye bread, pickled cucumber and cornichons.