As I used to be nearing Meatless March I had a sudden longing for my dad’s rooster liver paté (or Gehachte). He made it typically and would ship it in small tubs to pals with wobbly, hand-scrawled labels and notes. Whereas I used to be not often a fan of the odor of the cooking livers, the onions that he slowly browned till simply this facet of burnt crammed the home with a splendidly caramelized sweetness and the ultimate product was all the time satisfying. —savorthis
milk (sufficient to cowl livers)
medium onion, chopped
- Rinse livers, trim the sinewy bits, then soak in milk within the fridge for a pair hours. Rinse, pat dry. Season with salt and pepper, then brown in butter till barely pink inside.
- Add cognac to pan and simmer till evaporated. Cool.
- Convey eggs to a boil, flip off warmth, cowl and let sit 6 minutes. Rinse below chilly water, peel, put aside.
- Finely chop onions and slooowwwwwllllly brown onions in rooster fats or butter (I’ve additionally used duck fats) with a pinch of salt till very, very brown. Nearly black, they’re so slowly and completely browned.
- My dad would now simply put the livers and eggs via a meat grinder and stir within the fats and onions, season and be executed. For me, the grainy texture was by no means interesting, so I put the livers, onions, 2 eggs, s&p into the cuisenart and blended till easy including about Four tablespoons of fats a pinch at a time till it was integrated and velvety. I additionally stirred in some chopped parsley.
- Lastly, separate the whites and yolks of the remaining eggs and push them via a sieve adorning the highest of the paté like an egg.
- I served this with slices of grilled baguette brushed with oil however my dad served them with “tiny rye breads” or saltines that are equally good.