Calf’s Liver Pâté

• 1 calf’s liver, peeled, chopped
• 3 oz. Swedish anchovies
• 2 oz.

In a robotcoup, purée the calf’s liver, anchovies, anchovy liquid, and caramelized red onions. In a cold Hobart mixing bowl, with the paddle attachment, combine all of the ingredients except the cream and bread, and incorporate well. Slowly add the cream. Line pâté molds in plastic wrap, then bread and pour in mixture. Bake on combination (½ steam, ½ dry) heat at 220° until internal temperature