Fegado Pâté

Name: Fegado Pâté
Ingredients: 3 tablespoons of butter; 3 tablespoons of all-purpose flour; 1 cup of heavy cream; 2 teaspoons of salt; 1/2 teaspoon of black pepper; 1/2 teaspoon of oregano; 1/2 kilogram of beef or veal fegado; 250 grams of fresh pork fat; 1 medium onion, finely chopped; 4-5 anchovy fillets; 3 eggs; 3 tablespoons of dry white wine

1
3 tablespoons of butter
2
3 tablespoons of all-purpose flour
3
1 cup of heavy cream
4
2 teaspoons of salt
5
1/2 teaspoon of black pepper
6
1/2 teaspoon of oregano
7
1/2 kilogram of beef or veal fegado
8
250 grams of fresh pork fat
9
1 medium onion, finely chopped
10
4-5 anchovy fillets
11
3 eggs
12
3 tablespoons of dry white wine

Ingredients

1
3 tablespoons of butter
2
3 tablespoons of all-purpose flour
3
1 cup of heavy cream
4
2 teaspoons of salt
5
1/2 teaspoon of black pepper
6
1/2 teaspoon of oregano
7
1/2 kilogram of beef or veal fegado
8
250 grams of fresh pork fat
9
1 medium onion, finely chopped
10
4-5 anchovy fillets
11
3 eggs
12
3 tablespoons of dry white wine

Directions

1
Melt the butter in a pan; add the flour
2
Gradually add the heavy cream, whisking constantly
3
Slowly increase the heat and let the mixture simmer
4
Remove from heat
5
Let it cool down
6
Add seasonings to the sauce and mix well
7
Process the fegado, onion, and pork fat through a liquidizer with the help of the cream sauce
8
Place in a large bowl
9
Beat the eggs and combine with the fegado mixture and white wine
10
Preheat the oven
11
Pour the pâté into an ungreased 1-liter mold
12
Cover with aluminum foil and tie with twine to secure the foil
13
Bake in a moderate oven in a water bath for 1 hour and 30 minutes or until the pâté is cooked and no longer releases red liquid
14
Remove from oven, remove the foil, and let it cool down
15
Refrigerate overnight
16
This pâté can be stored in the refrigerator for up to 10 days.