ANDREA'S PÂTÉ DE FOIE DE VEAU (VEAL LIVER PÂTÉ)

Prep Time: 25 min

Cook Time: 15 min

Serves: 6 servings

Make a day ahead!

Ingredients

3/4 pound fresh veal liver, cleaned

1/4 pound pork tenderloin, cubed

1 cup milk

3/4 stick cold unsalted butter, cut into pieces

1/2 cup chopped yellow onions

1 teaspoon minced garlic

2 tablespoons green peppercorns, drained

or peppercorn mix (black, white, green, pink)

2 bay leaves

1 teaspoon chopped fresh or dried thyme leaves

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon five spice

pinch of nutmeg

1/4 cup Cognac or brandy

Parsley leaves, for garnish

Directions

In a bowl, soak the livers in the milk for 2 hours. Drain well. Cut into 1/2 inch slivers.

In a sauté pan or skillet, melt 2 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the cubed pork and add 1 tablespoon of the peppercorns, the bay leaves, thyme, pepper, five spice and nutmeg and cook, stirring for about 5 minutes, add the liver and cook the mix for about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender (liver should be still soft on the inside, do not overcook and do NOT add the salt yet, it will harden the liver).

Remove from the heat and let cool slightly. Discard the bay leaves.

In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste including a little salt (if necessary add more of the five spice).

Pack the Pâté into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.

To serve, place the ramekins on individual plates. Garnish the tops with parsley. Instead of the small molds, use two larger bowls (2-3 inch diameter) and just wet out on the table for everybody to help themselves.

Serve with baguette (or Austrian Saltsticks with caraway seed - see recipe on this blog), cornichons, Dijon mustard and the onion jam on the side.