How Is Liver Pâté Made?

Liver from veal, beef, pork, poultry or cod is used for liver pâté. It is freed from connective tissue, skin and vessels, cut into small pieces and put through the meat grinder. If necessary, add eggs, salt and various spices to the mixture.

There are essentially two ways of manufacturing it. For liver pâté in dough, puff pastry or shortcrust pastry is laid out in a baking pan and filled with the meat mixture. Then comes a pastry lid with holes over it. The holes are important to allow steam to escape while baking. Cold liver pâté is filled with jelly after baking. The second option is to line the mold with bacon, fill it with the meat mixture and cover it again with bacon. The whole thing is cooked in a water bath in the oven. The excess fat is then drained off and the pie is pressed with a heavy lid while it cools.