Fine Liver Pâté

Yield: 10 servings


This recipe has no ingredients


This recipe has no instructions


  • 1 tsp rendered fat
  • 2 lbs liver
  • 3 eggs
  • 1/3 cup cognac
  • 1 1/2 cups heavy cream
  • 2/3 cup diced fresh / unrendered fat
  • 1 onion, coarsely chopped
  • 1/2 cup flour
  • 5 tsp salt
  • 1 tsp ground ginger
  • 2 tsp pepper
  • 1 tsp allspice


  1. Grease three-quart mold with rendered fat. Preheat oven and a pan of water (see 4) to 325 F.
  2. Purée the livers, eggs, cognac, cream, diced fat, chopped onion and flour. Add the spices and mix well.
  3. Pour into the mold and cover the top with a double thickness of aluminum foil.
  4. Place the mold in a pan of water and bake 2 to 2 1/2 hours. Cool the pâté, then store it in the refrigerator.
  5. Alternatively, instead of pans of water and aluminum foil, use bacon. Line the bottom of the three-quart mold with thick strips of bacon, pour contents into the mold, then cover the top completely with more strips of bacon.