RECIPES OF CARLETTA

PATÉ OF VEAL LIVER (of the grandmother Carola)

Ingredients for 8 people:

4 hg. of liver, 2 hg. of butter, 1 Cup dry Sherry, 1 bay leaf, 1 tablespoon brandy (optional), 1 teaspoon of pulp of truffle, 1 LT gelatin to garnish, salt, oil, milk

Preparation:

Soak the liver in the milk for about 2 hours. Fry the chopped liver in the oil with bay leaf and then flavour it with Sherry, and then whisk it, after having salted and done cool, until a dough uniform and without lumps. In the meantime you will have softened butter up to make it easily workable and then mounted, add in small doses the liver mixing everything, without forming lumps. (If you have a mixer The work is much easier). Add The pulp of truffle, a tablespoon of sherry or of cognac. completed the amalgam, prepare in a mould a fund of gelatine, after having properly cooled, set on the bottom the paté to you as a form conforming to mould, fill all the empty spaces with the rest of gelatine and set in the refrigerator to cool.

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