Pashtet

1. 1

   Melt half the butter in a large skillet over medium heat.

2. 2

   Add the bacon and cook, stirring occasionally, until the fat melts, about 5 minutes.

3. 3

   Add the onion and cook until softened, 3 to 5 minutes.

4. 4

   Add the liver and cook just until it loses its pinkness.

5. 5

   Transfer the liver mixture with all the pan drippings to a food processor and add the nutmeg, brandy, and remaining butter; process until smooth.

6. 6

   Season with salt and pepper and more brandy if desired.

7. 7

   Press the processed liver mixture into a serving bowl, cover with plastic wrap, and chill for at least 3 hours.

8. 8

   Serve within a day, cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.