Veal liver pate with honey
Boy, is that possible !? A pale or anemic specimen appeared in my house !!! The elf decided to grow at lightning speed (genetic predispositions), and gain a little weight and now the problems with iron. I KNOW it’s not from the liver (nor is his mom) so I made an effort to “camouflage” them for him in this pate. To my beloved elf, one pale-faced Squaw (she will be recognized :)) and all the pale-faced to become "iron" as soon as possible;)!
Preparation steps
- Cut the veal liver into pieces and soak in the milk for at least 2 hours (I left it in the fridge overnight)
- Finely chop the onion and place on a tablespoon of fat (or oil) in a thick-bottomed pan and sauté a little. I always add a little salt to the onion because then (supposedly) it doesn’t burn.
- Place the diced meat and bacon on the stewed onion. Cover and simmer for about 20.
- Now add the diced veal liver.
- Season everything nicely with a little salt, pepper, a tablespoon of mustard, natur, chopped garlic (I used wild, but maybe plain), parsley and celery leaves. Stir and simmer covered for a few minutes. After that, cover with the soup stock (I put one slice at a time and so on 2x). Let it all simmer on low heat for another half an hour.
- When the liquid evaporates add a drop of cognac (it’s still for the little elf, but if you’re doing an adult version, put in one tablespoon), stir and let it simmer a bit more.
- Remove from the heat, and transfer the slightly cooled mixture to a multipractice and mix. Add a tablespoon of honey and try to taste if you still need salt, pepper ... and serve nicely.
Serving
You can serve the pate as an appetizer on toasted or fresh bread.
