Liver Pâté

Liver Pâté

Ingredients

  • 1 yellow onion
  • 100 g butter
  • 400 g veal liver
  • 4 anchovy filets
  • 1/3 teaspoon allspice
  • 2/3 teaspoon ground white pepper
  • ½ teaspoon marjoram
  • 1 ½ teaspoon salt
  • 1 egg
  • 1 dl white flour
  • 3 dl whipping cream
  • ½ dl cognac

Preparation

  1. Set the oven at 350F, and put a tin form with water on the lowest rack.
  2. Chop the onion and fry it lightly in a little butter until translucent. Take the skillet off the stove, and put in the rest of the butter so that it melts with the onion.
  3. Clean the liver, if needed. Mix in the food processor with anchovies, onion-butter, spices, egg, and flour. Towards the end, add cream and cognac, but don’t let it “beat” too much.
  4. Pour in a buttered oven dish, cover with aluminum foil and bake for 1 ¼ hours if it is a metal or foil container; a little longer for glass dishes.
  5. Take off the foil during the last 20 minutes. In the end, the pâté should have the same consistence in the middle as on the sides.
  6. Serve cold, or at room temperature. In the refrigerator, it keeps for up to a week, in the freezer at least a month.