Liver Paté in Madeira AspicTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation and cooking time: 20 minutes + 2 hours refrigeration time
Difficulty: Easy
Nutritional values
per 100 g
Energy:212.5 kcal
Proteins:13.4 g
Fats:15.2 g
Carbohydrate:5.4 g
Fibers:0.3 g
Sugar:1.8 g
Cholesterol:239.6 mg
Sodium:128.2 mg
Calcium:32.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
deveined veal liver
300
ml
hot milk
200
ml
whipping cream
200
g
butter
30
g
flour
100
ml
madeira
salt and pepper
1
bay leaf
METHOD
- first make a béchamel sauce: melt 30 g (2 tbsp.) butter; off the heat, whisk in the flour; gradually add the milk while continuing to whisk; season with salt and pepper; return to the heat and cook over medium heat until thickened;
- sauté the sliced liver with 100 g (6 tbsp.) butter for 2 minutes on each side;
- prepare the Madeira aspic;
- place the liver, cooking juices, remaining butter, béchamel, cream and Madeira into a blender and process until smooth;
- into an oiled or buttered mold, pour a very thin layer of aspic; place a bay leaf in the center and refrigerate until set;
- pour the remaining gelatin onto an oiled baking sheet and refrigerate; once it begins to solidify, stir with a fork;
- remove the mold; spread the liver mixture onto the set aspic; return to the refrigerator for about 2 hours; remove the paté from the refrigerator 15 minutes before unmolding;
- place a serving plate over the mold; flip the mold and plate over quickly so that the aspic is on the top; remove the mold and garnish with aspic.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
This pâté is both spectacular and easy to prepare.
