Recipe - Pate De Champagne

2 One fourth pound Chicken livers
1 pound Sausage meat
1 pound Lean lamb
1 Minced garlic clove
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Salt
1 teaspoon Paprika
3 Slightly beaten eggs
One half cup Champagne

Heat oven to 375. Process meats until finely ground. Mix meats with
seasonings & garlic. Add eggs & champagne. Lightly grease a 9*5" loaf
pan & fill. Bake 2 hours. Remove pate; weigh down. Cool. Chill &
serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip