Calf Liver Pâté

Calf liver pâté is prepared for special occasions when expecting many guests. Everyone will surely want the recipe…

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 250 g Meat, veal, liver

  • 1 piece Shallot

  • 40 g Butter, unsalted

  • 30 ml Alcohol, Whisky

  • 3 pinch Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Peel and finely chop the shallot. Cut the calf liver into smaller pieces.

  2. Place a pan on the stove and melt half of the butter over moderate heat. Add the shallot and sauté it, stirring, until it becomes translucent and soft. Increase the temperature slightly and add the liver pieces to the pan. Quickly sauté the liver while stirring. Once the liver pieces are seared on all sides, pour in the cognac and flambé - wait for the cognac to heat up, then ignite the alcohol with a lit match at the edge of the pan. Once the flames subside, remove the pan from the heat.

  3. Add the remaining half of the butter to the pan and season everything with salt and pepper to taste. Mix well until the butter melts. Transfer the contents of the pan to a food processor and blend until a smooth pâté forms.

  4. Pour the pâté into a bowl, lightly press and smooth the top. Cover it with plastic wrap and let it cool completely.

  5. Spread the cooled pâté on toasted baguette slices, toast, or bread and serve.

Nutrition Information (Per 100g)

  • Calories: 201.19 kcal
  • Fat: 12.73 g
    • Saturated Fat: 6.67 g
  • Carbohydrates: 3.33 g
    • Sugars: 0 g
  • Protein: 14.24 g
  • Fiber: 0 g

Advice

You can also prepare the baguette yourself. Store the cooled pâté in the refrigerator until use.