Liver pâté

TYPE : Classic
Condiment
YIELD : 8 servings
CALORIES : 197 kcal
PREP TIME : 15 mins
COOK TIME : 5 mins
TOTAL TIME : 2 hrs 20 mins

INGREDIENTS :

  • 1 lb (0.5 kg) liver (chicken has the mildest flavor)
  • 4 + 4 tbsp butter
  • 4 tbsp minced onion or shallots
  • 1/2 tsp thyme
  • 3 – 4 tbsp port wine, sherry or bourbon (optional, I skip this)
  • 1/2 – 1 tsp anchovy paste (optional)
  • 1 – 2 tbsp heavy cream
  • salt to taste

INSTRUCTIONS :

  • Trim to remove all veins, fat and connective tissue from the liver and cut into pieces.
  • Sauté the onion in half the butter until translucent, then add liver, thyme and liquor (if used). Cook until the liver is slightly pink in the middle.
  • Using a food processor or immersion stick, blend with remaining butter, cream and anchovy paste until perfectly smooth. Add salt to taste.
  • Transfer to a small bowl or ramekin, cover and refrigerate for at least 2 hours.
  • Serve as a sandwich spread, or slice and serve as an appetizer with Cumberland sauce or jelly.

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