Recipe - Stephanies Pate De Foie (Chicken Liver Pate)

1 kg Leg of lamb
180 ml Red wine
Pepper
2 teaspoon Sage
Curry powder
Garlic
Plastic cooking bag
Turmeric
Cumin
3 tablespoon Parsley
1 Onion

Recipe by: SXJ112@psuvm.psu.edu 1. To the wine, and 1 1/3 l of water add
garlic slivers, thinly cut or sliced up oni

2. Deeply prick the meat with a fork to the bone over entire surface. Libe

3. Place the meat in the bag pour in the liquid and let stand 24 hours (mi

4. Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste

Author's Notes:
Serve with 'Green Gravy' and 'Onion Casserole'.

Difficulty : easy. Precision
: approximate measurements.