Liver Pate




  • 1-1/2 lbs ground beef or pork liver
  • 1/2 cup heavy cream
  • 1 cup finely chopped onions
  • 1 Tbsp butter
  • 2 cloves garlic, crushed
  • 2 Tbsp chopped fresh parsley leaves or Zatarains Parsley Flakes
  • 1 Tbsp dried thyme
  • 1 tsp dried basil
  • 1/2 lb ground pork fat
  • 1-1/2 lbs ground pork
  • 2 eggs
  • 1 Tbsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp flour
  • 1/3 cup brandy
  • 3 slices pork fat
  • 3 bay leaves 


Put the beef or pork liver in a bowl. Add the cream and let stand for one hour. Preheat the oven to 350 F. Sauté the onions in the butter over medium heat for about five minutes, or until they are very soft. Add the garlic, parsley, thyme and basil and mix well. Remove from the heat. In a large mixing bowl, combine the ground pork fat and ground pork in a mixing bowl. Add the vegetable mixture, the ground liver and cream mixture, the eggs, salt, pepper, flour and brandy. Mix well. Line the bottom of a loaf pan with the slices of pork fat. Spoon in the meat mixture and top with the bay leaves. Cover tightly with aluminum foil. Place the loaf pan in a larger pan that has been filled halfway with hot water. Bake for 1-1/2 hours. Carefully drain off excess fat. Cool. Cover again tightly with aluminum foil and weight it down on top with two or three canned goods. Refrigerate for at least eight hours. Remove the bay leaves. Serve with toast points or crackers.





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