Recipes of Langhe: Liver Paté | Langhe.net
Thoroughly rinse under running water 500 grams of veal and chicken liver (in equal parts); cut the liver in thin slices, brown in butter with a rosemary shoot and some sage; add half glass of Marsala...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at langhe.net.
Ingredients
- 250 gr calf’s liver di veal gr 250
- 250 gr chicken liver
- 400 gr butter
- rosemary
- sage
- half glass of Marsala
- half glass of Cognac
- truffles
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