Meat dishes

Calf liver pate

If you get into the habit of cooking pate at least once every two weeks, your life will improve significantly. You will not have a problem with what to eat for breakfast, and the guests will not be surprised. This is exactly the kind of pâté that will be for you veal liver pate.

Calf liver pate – ingredients

Calf liver pate recipe

Let’s start cooking veal liver pate. Clean the liver from films, cut out the bile and cut it into medium pieces. Put the liver, eggs and cream in the bowl of a food processor, season with nutmeg, salt and pepper, add leaves from 2 sprigs of marjoram and grind it all into a puree.

Let’s start baking veal liver pate. Preheat the oven to 160 degrees. Grease 6 ceramic molds with butter. Now pour veal liver pate in the forms and put a sprig of marjoram on top. Place the molds in a deep pan, pour hot water up to the middle of the molds and bake for 40 minutes.

When the time is up, get it veal liver pate from the oven and cool completely. Melt the butter, wait until it cools to room temperature and pour the pate. Store in the refrigerator ready veal liver pate up to 10 days, covered with film or lids.

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