450 g liverwurst
2 tablespoons butter
1/4 cup chopped parsley
1/2 teaspoon dried thyme
1 pinch nutmeg
2 teaspoons grated onion
2 tablespoons cream
2 tablespoons brandy
Method:
1. Beat together butter and liverwurst until smooth,
2. Add remaining ingredients, beat again.
3. Place in a greased mould, refrigerate several hours or overnight.
4. Makes approximately 1.1/2 cups.
Serves 4 to 6 (Appetisers)
Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).
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