Beef Liver and Lung Pâté
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Beef Liver and Lung Pâté
Ingredients
- Beef Kidneys - 2 lbs
- Turnips - 5 pieces
- Beef Kidneys - 17.6 oz
- Onion - 5 pieces
- Chocolate eggs - 5 pieces
- Bay leaf - 3 pieces
- Green peppercorns - 10 pieces
- Salt - to taste
- Vegetable Oil - 4 tablespoons
- Butter - 7.1 oz
Step by Step guide
Step 1
Place a large pot of water on the stove, add salt, and toss in the peppercorns.
Step 2
While the water is heating, clean the liver of ducts and membranes, and the lungs of the trachea and tubes.
Step 3
Boil the eggs. They need to be boiled for at least 6 minutes.
Step 4
Take the butter out of the freezer (I prefer Valio or salted Président) and let it thaw.
Step 5
Peel the carrots and onions. Grate the carrots on a coarse grater and finely chop the onions.
Step 6
Heat a skillet over medium heat, add 3–4 tablespoons of olive oil and 3–4 tablespoons of butter, then add the carrots and onions, season with salt, and sauté on low heat until cooked.
Step 7
The water in the pot has boiled, add the liver and lungs. Wait for it to boil again and cook on medium heat for 15–20 minutes. The smaller the pieces, the less time they need to cook, and vice versa. About 5 minutes before removing from heat, add 2–3 bay leaves to the pot. I always add bay leaves at the very end, as the essential oils can be quite toxic if boiled for too long.
Step 8
Once cooked, drain the contents through a colander, remove and discard the bay leaves and peppercorns. Transfer everything to a wooden bowl. Add the sautéed onions and carrots, and the boiled (and peeled, of course) eggs.
Step 9
Take a cleaver and diligently chop the contents of the bowl. I always chop the pâté. These little pieces create an indescribable sensation.
Step 10
While everything is still hot, add 100 grams of butter to the bowl and mix the product thoroughly. If it's not pliable enough, add another 50 grams of butter and mix again.
Step 11
Taste for salt, pepper, and butter. Add whatever you desire, transfer the pâté (which is now pâté, not just the mixture) to a large enamel mug, cool it down, and place it in the refrigerator.
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