How do you store liver pâté?

Name: Easy liver pâté from grandma
Cook time: 1 min
Total time: 1 min
Yield: 6P
Ingredients: 600 g pork liver 300 g bacon 0.5 cube chicken broth A knob of butter 2 tbsp flour 200 ml cream 2 eggs Salt Pepper 1 tsp ground cloves 1 tsp ground ginger 2 shallots, finely chopped

The liver pâté can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. You can also freeze the pâté for up to 3 months. Make sure to let it cool completely before freezing.

Easy liver pâté from grandma

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Make a creamy, traditional liver pâté according to grandma Elodie's recipe. Perfect for 6 people, with a rich and pronounced flavor!

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Ingredients

What do you need?

Quantity: 6P

600 g pork liver 300 g bacon 0.5 cube chicken broth A knob of butter 2 tbsp flour 200 ml cream 2 eggs Salt Pepper 1 tsp ground cloves 1 tsp ground ginger 2 shallots, finely chopped

Preparation method

How do you make this?

Cook the pork liver together with the bacon and chicken broth until done.

Save the cooking liquid.

Let a knob of butter melt in a saucepan and add the flour and 150 ml of the cooking liquid from the liver and bacon. Keep it on the heat until it becomes a smooth sauce and then finish with the cream. Let it cool.

Preheat the oven to 170 °C.

Grind the liver and bacon finely through the grinder. Then mix them together with the eggs, spices, and shallots in a large bowl.

Add the sauce and stir everything together well. Then pour the mixture back into the grinder and let it run until it becomes a creamy mass.

Grease a large dish with butter and pour the meat mixture in until the dish is ¾ full.

Bake the pâté for one and a half hours in a bain-marie in the oven.

Tips

Raw preparation: My méme elodie sometimes used the raw method, in which the liver and bacon were won through the mill raw and immediately mixed with the other ingredients. Try this version for an even more intense taste! Variations: Add some garlic or fresh herbs, such as thyme or rosemary, for a personal twist.