Liver pate with dried apricots
For, say, New Year's Eve dinner a real appetizer.
Preparation steps
- Clean and rinse the livers, wipe them and cut them into strips, then put them to marinate for 2 hours in 0.5 dl of quince with cloves, bay leaf, salt and pepper.
- Melt 60 g of butter in one sherpa, then simmer the drained liver with bacon for about 20 minutes. Add salt, add the strained quince, wait for it to evaporate, then remove from the heat. Blend the meat, chop the pistachios and cut the apricots into pieces.
- Whisk the remaining butter until foamy, then mix it together with the apricots and a teaspoon of honey into the liver mixture. Pour about 1.5 dl of water, gelatin and the remaining quince into the pan. Wait for the gelatin to set, then melt it over low heat. Pour it into an 18 cm long terrine mold to the thickness of a finger and place in the fridge briefly to set.
- Sprinkle with jelly pistachios, add terrine with liver mixture and put in the fridge for 8 hours. Pour the remaining jelly into a bowl to be about 0.5 cm thick - it is best to put it in the lid of a refractory bowl - and when it hardens with a mold, cut it into stars. Roll out the pate, decorate it with stars and currants and serve with aromatic bread bruschettas.
