Liver Pâté

Appetizers | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Liver Pâté

Ingredients

Beef Kidneys - 17.6 oz
Pork fat - 3.5 oz
Butter - 3.5 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.