Homemade Pâté
By chef Leonhard Wenzel
A delicate homemade pate with a full flavor. Great on fresh bread or toast.
- 16 min
- total
- Hard
- level
5 min prep · 11 min cook
What you will need
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Poultry liver 125 g -
Butter 37.5 g -
Onion 0.25 pcs -
Bun 1 pcs
-
Red Wine 12.5 g -
Garlic 0.5 clove -
Nutmeg 0.25 tsp -
Marjoram 0.25 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍽️✨
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Prepare the liver. Clean the chicken liver, remove the membranes, and cut into small pieces.
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Chop the onion. Peel the onion and cut it into small dice.
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Chop the garlic. Peel the garlic and finely chop it.
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Saute the onion. Saute the onion in oil over medium heat for about 5 minutes until golden.
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Add the garlic. Add the garlic and saute for about 1 more minute to release its aroma.
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Saute the liver. Add the liver, season with salt and pepper, and saute for about 2 minutes until it changes color.
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Add the wine and spices. Add the spices and wine and let the liquid evaporate.
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Stir in the butter. Transfer the mixture to a bowl, stir in the cold butter, and blend until smooth.
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Chill the pate. Pour the finished mixture into a mold and let it cool and set in the refrigerator.
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Serve. Serve with bread 🍽️✨
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