Liver Pâté
Appetizers • French
Description
Liver Pâté
Ingredients
- Beef Kidneys 20 oz
- Pork fat 5 oz
- Butter 5 oz
- Parsley 1 stalk
- Carrot 1 piece
- Onion 1 piece
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Wash the liver, remove membranes and bile ducts, and cut into small pieces. Peel the carrot, parsley, and onion, and slice them thinly.
Step 2
Sauté everything until fully cooked with the pork fat, also cut into pieces, adding 1 bay leaf and a few whole peppercorns.
Step 3
After that, pass it through a meat grinder two or three times (you can also strain it through a sieve). It is very important to sauté the liver properly without overcooking it; otherwise, the pâté will not be as juicy as it should be.
Step 4
Place the puréed liver in a pot, add salt, pepper, grated nutmeg to taste, and beat with a spatula, gradually adding the butter.
Step 5
Transfer the prepared pâté to a glass or porcelain dish and cool it. The pâté can be served as an appetizer, accompanied by boiled eggs, or used for sandwiches at breakfast.
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