Calf (or Chicken) Liver Pàté

Name: Calf (or Chicken) Liver Pàté (Pashtet)
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Russian
Ingredients: 1 tablespoon brandy or dry vermouth, plus more to taste; 1 tablespoon brandy or dry vermouth, plus more to taste; 1 pound calf liver or chicken livers, picked over for veins and chopped; 1 teaspoon freshly grated nutmeg; Salt and black pepper to taste; Salt and black pepper to taste; 1 pound calf liver or chicken livers, picked over for veins and chopped; 1 medium onion, chopped; 2 ounces slab bacon, chopped; 3 tablespoons butter, softened

Pashtet

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This is a popular item throughout Eastern Europe and is often formed into fanciful shapes (as is its close cousin, chopped chicken liver, at many American bar and bat mitzvahs). It tastes just as good served from a bowl and spread on crackers or toast.

Ingredients

3 tablespoons butter, softened
2 ounces slab bacon, chopped
1

Europe
Russia
Starter
Eastern Europe
Gluten-free

Method

Melt half the butter in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat melts, about 5 minutes. Add the onion and cook until softened, 3 to 5 minutes. Add the liver and cook just until it loses its pinkness.
Transfer the liver mixture with all the pan drippings to a food processor and add the nutmeg, brandy, and re