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Florentine Liver Pate With Broth

the.instructor's picture
  Medium dry sherry 2⁄3 Cup (10.67 tbs)
  Regular strength chicken broth/Beef broth 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, finely chopped
  Chicken livers/Calf's liver 3⁄4 Pound, trimmed of tough membrane, cut into 1/2 inch chunks
  Minced anchovy fillets 1 Tablespoon
  Chopped capers 2 Tablespoon
  Toast 1 Dozen (Adjust Quantity As Needed)
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste

In a 1 to 1 1/2 quart pan, combine 1/2 cup sherry and broth.
Bring to a boil and simmer, covered, about 30 minutes.
Meanwhile, in a 10 to 12-inch frying pan, combine butter and onion.
Stir occasionally over medium heat until onion is fairly browned, 10 to 15 minutes.
Add remaining sherry; boil, uncovered, until liquid evaporates, about 2 minutes.
Reduce heat to medium and add liver, stirring often until liver is firm and slightly pink in center (cut to test), about 5 minutes.
Add anchovies and capers.
Whirl liver mixture in a food processor just until coarsely pureed, or finely chop with a knife.
Add salt and pepper to taste.
Spoon warm pate onto toast.
Sprinkle with parsley.
Put on rimmed plates or wide bowls; ladle hot broth over toast and eat with a knife and fork.

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