We love taste of beef liver pate more when chicken one. It’s may be more crude but more tastier. I used butter top in first time and love the result. Adapted from recipe for chicken liver by Jacques Pépin in Food and wine (march 2007).
1 lb beef liver
1 onion, chopped
1 small garlic clove, smashed and peeled
1/2 cup + 3 tbsp butter (optional – for covering)
2 tbsp Cognac or Scotch whisky (I used Hennessy Cognac)
cracked black pepper
Saute the liver, onions and garlic in a couple of tablespoons of the butter until the livers are browned.
Remove from the heat and let stand, covered, for 5 minutes. Add brandy and blend to a paste in the food processor with the rest of the butter. Add salt to taste. Scrape the pâté into 2 or 3 large ramekins.
The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.