Petitchef

Lamb pate: a good basic recipe

Main Dish
2 servings
15 min
40 min
Very Easy

Ingredients

2

Preparation

  • Put the wine, stock, bay leaves, big pinch sea salt, and fresh rosemary in the sauce pan and bring to a simmer.
  • Turn the heat down to minimum and add the liver, whole, to the simmering liquid.
  • Turn the heat down to minimum and add the liver, whole, to the simmering liquid.
  • Remove from heat and drain. Place cooked liver in the food processor with the chopped rosemary, butter, and salt to taste.
  • Blend, drizzling in the olive oil. Taste and add seasoning if necessary.
  • Continue blending until it forms a smooth paste. Fill ramekins or other dish with the paste.
  • Chill covered until firm.
  • Serve with crusty bread or Melba toast.

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