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Calf's liver crème

This creamy calf's liver crème is given depth by port and cognac.

Makes 850g. 

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Egg

Ingredients

250
g
calf's liver
3
g
curing salt
1
g
onion, finely diced
1
clove
garlic, finely chopped
1
sprig
thyme
10
ml
sunflower oil
100
ml
red port wine
200
ml
cognac
100
g
whole egg
34
g
egg yolk
250
g
butter
200
g
whipping cream
as needed
salt and pepper

Scale recipe

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