When the liver has changed colour add a little water. Allow to simmer for 5 mins then purée until smooth.
Add the tongue and season to taste.
Using the instructions on the packet mix the aspic jelly with 300mls of water. Leave until the point of setting.
Line 6 bases of ramekins or soufflé dishes with a layer of aspic. Then decorate with slices of mushrooms or blanched leek leave to set. When set, fill up with the paté and chill for at least 1 hour until firm.
To serve: Dip the dish in warm water briefly and tip out. Garnish with a few endive or radicchio leaves. Serve with fresh crusty French stick. A robust French red wine would complement the strong flavour of the paté