Jacktel`s Liver Pate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g veal liver
- 2 onion (s), chopped
- 4 cloves garlic, chopped
- 70 g butter
- 3 egg yolks, hard-boiled
- 1 sprig savory
- 1 sprig rosemary
- 1 bay leaf
- 0.5 teaspoon ½ basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the liver in a saucepan with water and bring to a boil. Let it boil briefly, then take out the liver, drain it and cut it roughly.
- Heat the butter in a saucepan and sweat the chopped onion and garlic in it for a few minutes. Then add the herbs and pieces of liver and pour about 100 ml of water over them. Cover and simmer over a moderate heat for about 15 minutes. The liquid should have largely evaporated.
- Take out the herbs, add the egg yolks, puree the whole thing with the hand blender. Season to taste with salt and pepper.
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