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Jacktel's liver pate

updated

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Ingredients for 1 servings:

  • 300 g veal liver
  • 2 onions, chopped
  • 4 clove(s) garlic, chopped
  • 70 g butter
  • 3 egg yolks, hard-boiled
  • 1 sprig(s) savory
  • 1 sprig(s) rosemary
  • 1 bay leaf
  • ½ tsp basil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the liver in a pot of water and bring to a boil. Let it boil briefly, then remove the liver, drain, and roughly chop. Heat the butter in a pot and sauté the chopped onion and garlic for a few minutes. Then add the herbs and liver pieces and pour over about 100 ml of water. Cover and simmer for about 15 minutes over moderate heat. The liquid should have largely evaporated. Remove the herbs, add the egg yolks, and blend until smooth. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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