Delicate veal pâté
Instructions
Lightly flour the liver and insaporitelo in a pan with 25 g of butter for 5 minutes, stirring and lively focus.
Pour the Marsala wine and allow to evaporate, it will take 7 minutes.
Adjust salt and pepper.
Withdrawn from the fire, cut the liver into small pieces and put it in the blender with its cooking juice, the remaining butter into small pieces, the ham and the egg yolk.
Blend everything until you get a very homogeneous mixture.
Pour into a lined rectangular film and let it firm up in the refrigerator for at least 5 hours.
Put, cut into slices.
Serve with triangles of toast
Ingredients and dosing for 8 persons
- 350 g of calf's liver, sliced
- 100 g of ham
- 125 g of butter
- 1 egg yolk
- 1/2 cup of marsala wine
- Sage
- Flour
- Salt
- Pepper