Homemade pâté

Preparation:

Preparation: Put the chicken livers and the veal liver on the fire with some butter and a little onion, cook them well on both sides, then wet them with some sherry or dry Marsala. Once cooked, pass them through the food processor even a couple of times together with raw ham, a little breadcrumbs soaked in milk and well squeezed and 70 g of butter. Mix everything well, season with salt and pepper and lastly add the sliced truffle. Put the mixture in a well-shaped bowl, puree it and put it in the fridge for at least a day. Serve it sliced accompanied with abundant minced jelly and served on the side.