Veal And Chicken Liver Pâté

Ingredients

• 1 lb veal liver, sliced thin
• 2 chicken livers, halved
• 2 tbsp butter, divided
• Fresh rosemary sprigs
• Salt and pepper to taste
• 1 slice white bread, crusts removed
• 1 whole egg
• 2 egg yolks
• 2 tbsp grated cheese
• ½ cup brown stock or water
• 1 sheet parchment paper
• Butter for greasing mold
• Gelatine for setting

Method

1. 1 Sauté veal and chicken livers with rosemary and half the butter over medium heat for 4-5 minutes until cooked. Season with salt and pepper.
2. 2 Remove liver and rosemary. Add remaining butter to pan, then bread crumbs. Cook until a paste forms.
3. 3 Grind the liver mixture and bread paste together. Pass through a fine sieve into a bowl.
4. 4 Stir in egg, yolks, cheese, and stock until smooth. Pour into a buttered, parchment-lined mold.
5. 5 Cook in a double boiler until set. Cool, unmold, and serve with gelatine.