A very simple pâté that turns out especially delicious when baked. The key ingredients are liver and butter, which you can safely reduce in quantity. For an extra creamy result, add 50 ml of heavy cream. The main thing is not to overcook the liver and to flambé it beautifully (and deliciously).
- 450 g chicken liver
- 200 g butter
- 40 ml cognac
- 1 tsp sugar
- salt and freshly ground black pepper
Melt a small piece of butter in a pan. Fry the liver for 3–4 minutes so it browns on the outside but stays pink inside. If using cream, add it now. Lower the heat and let the liquid reduce slightly. Pour in the cognac and carefully set it alight, making sure not to lean over the pan. Turn off the heat and let the flames die down. Season the liver with salt, sugar, and pepper, then let it rest for a couple of minutes. Add the remaining butter and blend everything into a smooth mousse, either with a hand blender or in a food processor. Transfer the pâté to a baking dish and cook for another 10 minutes in a preheated oven at 180°C / 350°F. Serve sliced like a terrine, or spoon into a jar and seal with a thin layer of melted butter. Best enjoyed with toast.
A perfect bonus pairing is onion marmalade.
Melt a small piece of butter in a pan. Fry the liver for 3–4 minutes so it browns on the outside but stays pink inside. If using cream, add it now. Lower the heat and let the liquid reduce slightly. Pour in the cognac and carefully set it alight, making sure not to lean over the pan. Turn off the heat and let the flames die down. Season the liver with salt, sugar, and pepper, then let it rest for a couple of minutes. Add the remaining butter and blend everything into a smooth mousse, either with a hand blender or in a food processor. Transfer the pâté to a baking dish and cook for another 10 minutes in a preheated oven at 180°C / 350°F. Serve sliced like a terrine, or spoon into a jar and seal with a thin layer of melted butter. Best enjoyed with toast.
A perfect bonus pairing is onion marmalade.
