* 250 g Lard
* 500 g Chicken livers
* Garlic to taste, finely Diced
* 1 Carrot, Grated
* 2 tablespoons Tomato purée
* 2 tablespoons Hungarian Paprika
* 30 ml Red wine
* 1 tablespoon Parsley, chopped
* 250 g rindless streaky Bacon, cut into small pieces
* Salt, to taste

===Method===
* Melt the Lard in a pan and cook the Chicken livers, Garlic and Carrot.
* When almost cooked, add the Tomato purée, Paprika, Red wine and Parsley.
* Blend in a Food processor and turn out into a bowl.
* Fry the Bacon pieces until crisp and mix in with the pâté.
* Place the mixture into a Terrine dish and when cool, keep in the Fridge.
* Cover with some more melted Lard to improve its keeping qualities.

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