Fine liver pate

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 3
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 7
  • 3 sheets Gelatine
  • 2 TABLESPOONS Pistachio kernels
  • 2 TABLESPOONS green pepper
  • 400 g smoked, fine liver sausage
  • 5 TABLESPOONS Whipped cream
  • 6 TABLESPOONS Cognac
  • 2 TABLESPOONS Cranberries in their own juice (from the glass)
  • 250 ml Veal stock
  • 7-10 Tbsp Pepper panicles and laurel

Directions

  1. 1

    Soak gelatine in cold water. Chop the pistachios and peppercorns and mix with the liver sausage. Refine with cream and 2 tablespoons cognac. Divide into 2 bowls and smooth down. Garnish with pepper panicles, cranberries and laurel. Warm the stock and 4 tablespoons of cognac lukewarm. Squeeze out the gelatine and dissolve in it. Allow to cool a little and spread on the pies. Chill for about 30 minutes. Serve with fresh bread

  2. 2

    With 8 people:

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
240 kcal
CARBS
4 g
FATS
20 g
PROTEINS
9 g

Categories & Tags

Snacks/PartyParty