I don’t know how things were for you during the holidays and New Year, but personally, I can’t wish for anything other than a good continuation of this year of illnesses. The blog has been sitting empty because, honestly, at one point it really felt like our family was on the verge of extinction.
It all started nicely and cheerfully when, on December 22, we gathered at my mother’s countryside home with at least five gigantic shopping bags, planning to prepare two large and wonderful festive tables — various root vegetables in every form, fresh salads, pâtés, aspics, sauerkraut, venison fillet, beef tenderloin, duck confit, delicious cakes, cozy drinks, and so on…
This liver pâté makes a solid, hearty amount that is enough for at least 10 people as an appetizer, if not more. Chicken liver works especially well and is also sold frozen.
This is quite a classic pâté recipe, so there is nothing overly innovative here — except perhaps the pleasant hint of nutmeg, which for me gives it the final touch.
Liver Pâté
Ingredients
Preparation
-
Chop the onion and garlic and brown them in a pan with a small amount of butter. Add the liver, the remaining butter, and the bay leaves, and cook until the liver is fully done.
-
Remove the bay leaves and pour the remaining mixture from the pan into a bowl. Add the brandy, salt, and pepper, and grate a little nutmeg over the top.
-
Blend with an immersion blender until smooth. Pour into a bowl or container of your choice and let it firm up in the refrigerator for 2–3 hours.
