Perla's Liver Pâté

My grandma Perla's Liver Pâté was a "sophisticated" hors d'oeuvres in our household.

Perla's Liver Pâté

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5 from 2 votes

Servings: 12 servings

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DESCRIPTION

INGREDIENTS

 

1x2x3x

• ▢ 1 lb liver (salted, broiled and rinsed)
• ▢ 1 potato (peeled)
• ▢ 1 carrot (peeled)
• ▢ 1 bunch parsley (rinsed)
• ▢ 1 bunch cilantro (rinsed)
• ▢ ½ onion
• ▢ 1 stalk celery (rinsed)
• ▢ 1 dash salt
• ▢ 1 pinch pepper
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon paprika
• ▢ ¼ cup oil
• ▢ 1 head garlic (peeled)
• ▢ 2 tablespoon cognac (optional)

INSTRUCTIONS

 

• In a large saucepan, combine all the ingredients and spices and cook at medium heat until the vegetables are tender. Let cool.
• Combine all ingredients in a food processor and blend until texture is smooth.
• Store the pâté in a covered container in the refrigerator until ready to serve. 
• Display it on a platter, and decorate with slices of carrot.

Notes

French: Pâté de Foie

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See more veal recipes here or cigar recipes here.

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