400 g sliced boned ham
300 g liver (goose, chicken, calf or pork)
50 g Spanish onion
20 g salt
1 g ground pepper
1 g marjoram
A bay leaf
1 g thyme
30 g flour
10 cl milk
100 g butter
5 cl oil
1 g mixed herbs
2 green peppers

Lightly fry the onion in the oil and then add and fry the chopped liver. Flavour with salt, ground pepper, marjoram, the bay leaf and the mixed herbs, sprinkle with the flour and saute the whole. Add the milk and bring to the boil. Allow to cool, pass through a fine sieve then beat in the butter. If necessary, add salt and pepper to taste.

Spread the liver paste on the slices of ham and then roll up. Pipe the remaining liver paste around the ends and along the top of the rolls and decorate with green pepper. Serve on a base of mixed vegetable salad.