How do you keep liver pattern?

Name: Easy liver pattern of the méme
Cook time: PT1h50 M
Total time: PT1h50 M
Yield: 6p
Ingredients: 600 g Pork liver 300 g bacon ½ block of chicken broth knob butter 2 tell flour 200 ml room 2 eggs salt pepper 1 tl ground clove 1 tl ground ginger powder 2 shallots, finely chopped

The liver pate can be stored in the refrigerator, covered with plastic film, up to 3 days. You can also freeze the pate for a maximum of 3 months. Make sure you cool it completely before freezing.

Easy liver pattern of the méme

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Make a creamy, traditional liver paté according to the recipe of Méme Elodie. Perfect for 6 people, with a rich and pronounced taste!

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Ingredients

What do you need?

Quantity: 6p

600 g Pork liver 300 g bacon ½ block of chicken broth knob butter 2 tell flour 200 ml room 2 eggs salt pepper 1 tl ground clove 1 tl ground ginger powder 2 shallots, finely chopped

Preparation method

How do you make this?

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

Keep the cooking juice.

Melt a knob of butter in a saucepan and add the flour and 150 ml of cooking juice from the liver and the bacon. Leave on the fire until it is a smooth sauce and then finish with the cream. Allow to cool.

Let the oven preheat to 170 ° C.

Finely grind the liver and bacon through the mill. Then mix them together with the eggs, the herbs and the shallots in a large bowl.

Add the sauce and stir everything together. Then pour the mixture back into the mill and let it turn to a creamy mass.

Spread a large bowl with butter and add the meat mass until the scale is full.

Bake the pie for an hour and a half au bain-marie in the oven.

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Serve D35 €48,00

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Placemat Rattan €15,50

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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.