cooking large quantity of pate

[crisgal]

i have friends and family begging me to make my chicken liver pate at christmas.
They all want me to make some for them to buy - it is a bit yummy!
Anyway, I've never made such a big amount in one go before. Prue lieth says you can bung everything in the oven and the results would be the same.
It's such a fine line between the livers being just cooked and them being bitter - how can i control this in the oven?
Any professionals out there who make this in large batches?
I do like to flambe the brandy too, how would i do that?
The thought of frying and turning 15lbs of livers one by one is a bit daunting!!
Help!

[Gef]

Homemade pate is the best and I always use Delia's recipe

http://www.deliaonline.com/recipes/chicken-liv er-pate-with-cognac-with-sweet-and-sour-red-on ion-salad,1471,RC.html

Otherwise I find M&S chicken liver pate is almost as good.

[oldwoman]

Crisgal, you are perhaps better making it in smaller batches. I used to cook for 45 men but if it was something more special I would make it in smaller portions. More effort but a better product.

[jeanette1976]

Hi crisgal, I know it was ages ago that you wrote this, but could you let me know your recipie? I've never made pate before and although you don't describe it, your version is the one I want to make first!!!!!

Many thanks!!!! X

[crisgal]

hi jeanette, shall i send it to your email address? I am at [email protected] x