in a bain-marie and cook
in the oven for 30 mins. Then reduce the heat to 150°C and cook
for a further 1 and a half to 2 hours. Test with a metal skewer
plunged into the centre if it comes out hot and the juice
is clear remove the paté from the oven. Cover with a sheet of greaseproof paper. Put a small plate on top with a weight of not more than 1lb on the plate. Leave until quite cold allow to mature for 24 hours. Do not remove the fat as this preserves the paté. To serve cut the required number of slices from out of the dish. Place
cling film against the cut side to prevent drying out and cover. Remove all
the fat from slices and serve.