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!

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 chicken stock cube 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

600 g pork liver 300 g bacon 0.5 chicken stock cube 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 stock until done.

Save the cooking liquid.

Melt a knob of butter 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 mincer. Then mix them together with the eggs, spices, and shallots in a large bowl.

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

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

Bake the pâté in a water bath in the oven for one and a half hours.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.