Rooster Liver Paté

Instructions

1. Rinse livers, natty the sinewy bits, then soak in milk in the fridge for a couple hours. Rinse, pat dry. Season with salt and pepper, then brown in butter until barely pink interior.
2. Add cognac to pan and simmer until evaporated. Frosty.
3. Raise eggs to a boil, flip off heat, duvet and let sit down 6 minutes. Rinse below wintry water, peel, disclose aside.
4. Finely nick onions and slooowwwwwllllly brown onions in rooster plump or butter (I in actuality comprise furthermore inclined duck plump) with a pinch of salt until very, very brown. Nearly unlit, they are so slowly and completely browned.
5. My dad would now sincere set up the livers and eggs via a meat grinder and roam in the plump and onions, season and be done. For me, the grainy texture used to be never appealing, so I set up the livers, onions, 2 eggs, s&p into the cuisenart and blended until soft including about 4 tablespoons of plump a pinch at a time until it used to be included and velvety. I furthermore stirred in some chopped parsley.
6. Finally, separate the whites and yolks of the relaxation eggs and push them via a sieve adorning the slay of the paté contend with an egg.
7. I served this with slices of grilled baguette brushed with oil but my dad served them with “runt rye breads” or saltines which are equally apt.