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Pig liver pâté

Cold cuts
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Pig liver pâté

Blubber to fore the form with
1Apple
1tspAllspice
1Onion
1tspGround bay leaf
1tspGround thyme
2Eggs
2dlMilk
30gAnchovies
500gPig liver
500gPig fat
75gWheat flour

Instructions for Pig liver pâté

To prepare the Pig liver pâté recipe, please follow these instructions:

Cut the spoon, onion and apple through it, put it in the blender and chop it roughly.

The spearfare came into a pan and melted. Milk and milk are shaken together and whipped together with the spearfare.

Blend the liver with the anchovies.

Combine liver with spearfars, add spices and whip the eggs.

Cover the shape with spoon discs so the entire shape is covered. Pour the farmer in.

Bake the liver post in a water bath for 55 minutes at 175 degrees (347 Fahr.) In the middle of the oven.

Served with rye bread. The livery is decorated with crispy bacon, asier and roasted mushrooms.

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