Veal liver pate
6 servings
30 minutes
Veal liver pâté is a refined dish that combines the rich flavor of young liver with aromatic notes of mushrooms, tomatoes, and herbs. Its roots lie in the traditions of French and European cuisine, where pâtés have long held a special place. The delicate texture is achieved through cream and careful blending, while lemon juice adds a light acidity that highlights the depth of flavor. Served with bread or toast, it makes an ideal accompaniment to an aperitif or a base for elegant appetizers. This dish will adorn a festive table, serve as an exquisite breakfast, or be a pleasant surprise for guests.
1
Chop the onion finely.
- Onion: 80 g
2
Do the same with the tomato.
- Tomatoes: 180 g
3
Then chop the mushrooms coarsely.
- Button mushrooms: 185 g
4
In a deep skillet, place coarsely chopped liver with onion in preheated butter.
- Calf's liver: 450 g
- Onion: 80 g
- Butter: 60 g
5
Stir after 3 minutes. Reduce the heat.
6
After 2 minutes, add mushrooms and pepper mix.
- Button mushrooms: 185 g
- Mixed peppercorns (four peppers): 1 teaspoon
7
After 5 minutes, add the tomatoes and salt.
- Tomatoes: 180 g
- Salt: to taste
8
After 3 minutes, pour in the cream. Stir.
- Cream 20% fat: 230 ml
9
Once the cream starts to simmer, add the greens.
- Dill: 1 bunch
10
Then squeeze the garlic and remove from heat.
- Garlic: 10 g
11
Add a little lemon juice and mix.
12
Blend the mixture until smooth.
13
Spread the prepared pâté on a piece of bread and serve.