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Homemade beef liver pate (pate maison)
1 serving
Cook the liver, pork belly, garlic and onion until the liver is pink inside. Pass through a meat grinder. Add salt, pepper and cognac. Rub. Put in a liter mold, covering the top with thin slices of pork lard. Close with oiled paper or aluminum foil, put the mold in a baking tray, pour hot water into the baking tray and put in a previously well-heated (up to 190 ° C) oven for
1. 25 hours. Cool in the mold. Place on a dish and slice thinly.
Cook the liver, pork belly, garlic and onion until the liver is pink inside. Pass through a meat grinder. Add salt, pepper and cognac. Rub. Put in a liter mold, covering the top with thin slices of pork lard. Close with oiled paper or aluminum foil, put the mold in a baking tray, pour hot water into the baking tray and put in a previously well-heated (up to 190 ° C) oven for
1. 25 hours. Cool in the mold. Place on a dish and slice thinly.
garlic - 1 wedge, salt - 2 tsp, beef liver - 1 kg, pork brisket - 250 g, lard - 4 pieces, onion - 0.5 cups, ground black pepper - 0.75 tsp, cognac - 0.33 ml
