Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 400 g liver (s), (oose liver)
- 1 large apple, Boskoop, diced
- 1 vegetable onion (s), diced
- 2 clove (s) garlic, pressed
- 220 g butter
- 150 ml port wine, white
- 1 pinch cinnamon, ground
- 1 pinch allspice, ground
- 1 pinch nutmeg, ground
- 1 pinch black pepper, ground
- Salt, to taste
- White bread, (a few slices toasted tramezzini without rind)
Print Recipe
Pin Recipe Instructions
- Roughly cut the liver and fry in a portion of the butter until golden brown.
- Add the boskoop, onion and spices and sweat everything well. The apple pieces should disintegrate.
- Then add the port wine and garlic and simmer for two minutes.
- Remove from the heat and stir in the butter.
- Puree the entire mixture very finely with the hand blender.
- Season to taste with salt.
- Fill into glasses and chill.
- This delicious pate can be kept in the fridge for at least a week.
- After cooling, serve on toasted tramezzini slices, cut into triangles.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below