Liver Paté in Madeira Aspic, a recipe from Gourmetpedia

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Liver Paté in Madeira Aspic Recipe

Recipe

Total time: more than 2 hours

Preparation and cooking time: 20 minutes + 2 hours refrigeration time

Difficulty: Easy

Chef's Note

This pâté is both spectacular and easy to prepare.

Ingredients

- 1 kg (2 1/4 lb.) deveined Veal liver

- 300 ml (1 1/4 cup) hot milk

- 200 ml (3/4 cup) whipping cream

- 200 g (7 oz.) butter

- 30 g (1 oz.) flour

- 100 ml (6 tbsp.) Madeira

- 250 ml (1 cup) [Madeira aspic]

- Salt and pepper

- 1 bay leaf

Method

first make a béchamel sauce: melt 30 g (2 tbsp.) butter; off the heat, whisk in the flour; gradually add the milk while continuing to whisk; season with salt and pepper; return to the heat and cook over medium heat until thickened;
sauté the sliced liver with 100 g (6 tbsp.) butter for 2 minutes on each side;
prepare the Madeira aspic;
place the liver, cooking juices, remaining butter, béchamel, cream and Madeira into a blender and process until smooth;
into an oiled or buttered mold, pour a very thin layer of aspic; place a bay leaf in the center and refrigerate until set;
pour the remaining gelatin onto an oiled baking sheet and refrigerate; once it begins to solidify, stir with a fork;
remove the mold; spread the liver mixture onto the set aspic; return to the refrigerator for about 2 hours; remove the paté from the refrigerator 15 minutes before unmolding;
place a serving plate over the mold; flip the mold and plate over quickly so that the aspic is on the top; remove the mold and garnish with aspic.

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