Pâté of LIVER IN 2 JELLY

01045 pâté of LIVER IN GELATIN INGREDIENTS for 4 PERSONS 200 g of calf pulp, 150 g veal liver, lean 120 g ricotta, 1/2 small onion, 125 g of dry white wine, 4 teaspoons of margarine, 1 sprig of Rosemary, 1/2 pint of jelly, salt and pepper.

Prepare the jelly following package instructions, then let it cool.

Meanwhile, place the mold in the freezer.

Separately, in a saucepan fry the thinly sliced onion with margarine and Rosemary.

Join the meat cut into pieces, sprayed with wine and add salt and pepper.

Simmer for 15 minutes, stirring occasionally.

Add liver and cook again for 10 minutes.

Withdrawn from heat, remove Rosemary and pass it to the mixer along with the ricotta.

Place the mixture in the refrigerator.

Take the mold from freezer and pour a ladleful of gelatin that you scroll slowly along the walls so that it accedes.

Put the mold in the refrigerator until the gelatin is completely wrinkled.

Repeat the operation so that they form a layer of about 5 mm.

Fill the mould with the pat ' pressing and levelling with a spoon and cover the gelatin.

Put in the fridge for about 2 hours.

When serving, unmold the Pate, immerse it in warm water and upside down while holding on the serving dish.

Serve accompanied with croutons.