Liver pate
8 servings
40 minutes
Liver pâté is a refined dish of French cuisine, known for its delicate, velvety texture and rich flavor. Historically, pâté was a favorite delicacy of the aristocracy, and today it is served as an elegant appetizer. Beef liver sautéed with spices and vegetables creates a harmony of flavors, complemented by butter and nutmeg. This pâté is not only nutritious but also versatile: it can be served with crispy toasts, fresh baguettes, or as a filling for snacks. Chilled pâté is perfect for morning breakfasts or festive dinners, and its aroma and texture make it a true gastronomic delight.
1
Wash the liver, clean it from membranes and bile ducts, and cut it into small pieces, while the peeled carrot, parsley, and onion should be sliced thinly.
- Beef liver: 500 g
- Parsley: 1 stem
- Carrot: 1 piece
- Onion: 1 piece
2
Fry everything until fully cooked with the lard, also cut into pieces, adding 1 bay leaf and several allspice berries.
- Salo (cured pork fat): 100 g
- Bay leaf: 1 piece
3
After that, pass it through a meat grinder two or three times (you can also strain it through a sieve). It's very important to fry the liver correctly without overcooking it, otherwise the pâté won't be as juicy as it should be.
4
Place the minced liver in a pot, add salt, pepper, grated nutmeg to taste, and beat with a spatula while gradually adding butter.
- Butter: 100 g
5
Transfer the prepared pâté to a glass or porcelain dish and cool it. The pâté can be served as an appetizer, adding boiled eggs as a garnish, or used for sandwiches at breakfast.
