Liver pate (serves 4)

4 servings


put pieces of liver in a saucepan, pour 3 bulbs whole there, cut into blocks of fat-speck (set aside a few slices of lard), bay leaf, 1 garlic clove, pour
1. 5 glasses of red dry wine and cook for 30 minutes. then strain the entire contents of the pan and pass through a meat grinder. while the liver is cooking, fry finely chopped onions in butter. the toasted onions are also passed through a meat grinder. put a melted garlic clove, salt, pepper and a pinch of nutmeg into the resulting mass. put a few slices of lard on the bottom of a large ceramic bowl, put a pate on it, put slices of lard on top and pour half the liquid in which the liver was cooked. cover with oiled paper, cover with a lid. put the bowl in a large bowl of water. place everything in a preheated oven (150 ° c) for 1- 2 hours (depending on the size of the bowl). to the table, the pate can be served either for a snack with pieces of toasted bread, or as a main course with baked potatoes and various salads