HAUSMANN Main dishes

Alsatian Calf Liver Pâté Mousse

Name: Alsatian Calf Liver Pâté Mousse
Ingredients: Calf liver — 500 g; Button mushrooms — 150 g; Strong beef stock — 225 ml; Cream, 30% fat or more — 225 ml; Port — 20 ml; Egg yolks — 2 pcs; Shallots — 2 pcs; Butter — 30 g; Salt — 18 g; Pepper — optional

Ingredients

Calf liver500 g
Button mushrooms150 g
Strong beef stock225 ml
Cream, 30% fat or more225 ml
Port20 ml
Egg yolks2 pcs
Shallots2 pcs
Butter30 g
Salt18 g
Pepperoptional

Method

In a saucepan, bring the cream, stock and port to the boil.
Cut the liver into medium pieces, removing the membrane and ducts. Peel and chop the shallots; finely slice the mushrooms.
Fry the shallots and mushrooms in the butter for 5 minutes.
Add the liver, turn the heat up to high and fry just until browned on both sides. Remove from the heat and set aside for 15 minutes.
Process the liver, shallots and mushrooms into a purée with the HMG-2570 meat mincer, gradually adding the cream and stock mixture.
Add the egg yolks, salt and pepper and whisk again.
Spoon the pâté into small jars, cover loosely with the lids and place them in a sterilizer or in a wide pan lined with a towel. Carefully pour in boiling water up to the shoulders of the jars.
Pasteurize for 10 minutes, then seal the jars and leave to cool.