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Veal Liver Pate
Created by: Howcan Team
Ingredients
- 1 pound veal liver, trimmed and sliced
- 1/2 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- In a large skillet, melt 1/4 cup of the butter over medium heat. Add the veal liver slices and cook for 3-4 minutes on each side, until browned but still slightly pink in the center. Remove from the skillet and set aside to cool.
- In the same skillet, melt the remaining 1/4 cup of butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Pour in the brandy and cook for 1-2 minutes, allowing the alcohol to evaporate. Remove the skillet from the heat and let it cool slightly.
- In a food processor, combine the cooked veal liver, onion and garlic mixture, heavy cream, salt, pepper, and nutmeg. Process until smooth and creamy, scraping down the sides of the bowl as needed.
- Transfer the pate to a serving dish or individual ramekins. Smooth the top with a spatula and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours to allow the pate to set and the flavors to meld. Serve chilled with toast points or crackers.
Veal liver pate, a classic French delicacy, has a rich history dating back to the 18th century. Renowned chefs like Auguste Escoffier and Paul Bocuse popularized this luxurious spread, which originated in the Lyon region of France. The dish gained widespread acclaim for its velvety texture and robust flavor, making it a staple in fine dining establishments across Europe. Today, the best veal liver pate can be savored in traditional French bistros and Michelin-starred restaurants. The key to a perfect pate lies in the quality of the veal liver, butter, and aromatic herbs, ensuring a decadent and unforgettable culinary experience.
50 min
8
180 calories
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