Liver pate with beef brains and caramelize red bilberry

September 24, 2015
Photo by Foodnchef
Author Notes

Simple liver pate recipe you can make at home today and serve your family and friends by Yuriy Chernous.

  • Serves 1
  • 280 grams beef brains
In This Recipe
  1. Beef brains - 280 g Duck liver - 270g Raw smoked bacon - 75g Onion - 50 g Butter - 50 g Toast bread - 60 g Cream 30% - 150 g Egg - 2 pcs Cognac -30 ml Nutmeg Anchovies Ground pepper !Caramelize red bilberry red bilberry - 150 g Red wine - 100 ml Sugar - 80 g Cinnamon For decoration Baguette - 100 g Flowers Micro green Remove the foil from the liver and brain. Bacon and onion we shall cut in small cubes and fry in butter for 2-3 minutes. Add the liver and brain, fry for 1-2 minutes on all sides. Cut toast bread in cubes. Put in a blender the liver and brain. Beat. Add the bread, cream, cognac, eggs, nutmeg, anchovy and beat until it will be creamy. Turn into a rectangular form. Fill the pan with hot water to a depth of 3-5 cm. Bake liver pate on a steam bath for 45 minutes at a temperature of 125 degrees. Ready pate cools in form for 1-2 hours. red bilberry soaked in wine for 1 hour, add sugar and cooked to caramel. Ready liver pate cut into pieces, put on a plate, add baguette chips and cranberries.

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