Mixed Liver Pâté

Ingredients

• 300 g — cooked pork liver
• 100 g — boiled chicken breast
• 50 g — boiled chicken liver
• 20 g — gelatine
• 2 g — allspice berries
• 2 g — white pepper
• 2 g — black pepper
• 3 g — turmeric – curcuma

Preparation

I boiled the chicken liver, pork liver, and chicken breast in salted water with 3 bay leaves and a little white pepper, then blended them together with about 100 ml of the cooking broth and seasoned to taste with salt, whole black peppercorns, a pinch of marjoram, and a pinch of ground allspice. I incorporated the 20 g of gelatine, previously hydrated in 200 ml of the cooking broth. I placed the entire mixture onto cling film and rolled it into a log shape, tying the ends with a little string. I left it to rest overnight in the refrigerator.

Recipe in pictures

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