Instructions: Place pork, fat, livers, garlic and onion in food processor. Blend until very smooth.

Add eggs, cornflour, brandy, herbs, season well and blend a furthur minute.

Butter an earthenware terrine well, spoon pate mixture in and smooth top. Place a couple of bayleaves on the top.

Cover the terrine, place in a water bath and cook in a moderate oven 170C/340F for about 1 1/4 hours. Remove from oven and allow to cool.

Refrigerate until cold. Best made the day before.

Serve sliced with cumberland sauce.

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