Veal Liver Pâté with Onion Confit
Veal liver pâté with onion confit is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g veal liver (ready to cook)
- 3 tbsp Flour
- 1 clove garlic (peeled)
- 2 egg yolks
- 300 ml whipping cream
- 2 whole beaten eggs
- 30 ml cognac
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 1 tbsp green peppercorns
Instructions
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1.
Wash veal liver, pat dry and cut into cubes. Combine with flour, garlic clove and egg yolks in a food processor and pulse until smooth. Add cream, beaten eggs and cognac. Season with salt, pepper and nutmeg, then pulse again to blend.
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2.
Divide mixture among six small ramekins and place on a high baking tray or skillet. Pour hot water into the tray until it reaches 4 cm below the rim of the ramekins. Sprinkle with peppercorns.
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3.
Bake in preheated oven at 180°C (350°F) under/over heat for about 30 minutes, checking doneness by inserting a wooden stick. Remove and cool, then refrigerate for approximately 4 hours.
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4.
Serve with onion confit as desired.
