More Starters - Rolled Cheese Toast and Pate Maison

ROLLED CHEESE TOAST

8 slices very fresh white Butter
bread, crusts removed Soft Cheddar spread
Butter the bread, spread with cheese; roll up the slices— easily done by placing the bread buttered-side up on a damp kitchen towel. Fasten the rolls either with extra butter or by a toothpick; place in a shallow pan beneath the broiler flame and toast evenly on all sides . . . about 5 minutes over all.

PATE MAISON ( 2 step cookery)

A traditional moulded chicken liver paste to be used either as a cocktail spread with salted crackers or served in a small wedge as part of an hors d'oeuvres plate.

1 pound chicken livers 1/4 tsp nutmeg
1 white onion 1 1/2 tsp dry mustard
3/4 cup rendered chicken fat 1/8 tsp anchovy paste
(or melted butter) 4T grated white onion
1 tsp salt 1 T cognac brandy
1/s tsp mace

Step 1:
Wash livers, trim away any discolorations, place in a saucepan, add the whole peeled onion, barely cover with cold water and bring to a boil. Cover, reduce heat and simmer 20 minutes. Drain and discard the onion.
Grind the livers very very finely, using the finest blade of the grinder and putting them through a second time if necessary to reduce them to a smooth paste.
Add all the other ingredients, mixing very thoroughly. Pack in a straight-sided mold, cover with waxed paper, and chill overnight.

Step 2:
Unmold on a plate and slice thinly, for hors d'oeuvres— or serve in a ring