I was given some beef liver.....

[Bebe]

Do anyone know how to make GOOD liver pate' ?

there is whole bunch of them... but you gotta have the right tools, that is a terrine - best - or a small enameled cast iron pot (Creuset) and, very important, the "four spices" (Quatre épices)

I dont know if you see in the pic, the terrine has a small hole to let the steam out.. if you use a pot put a toothpick in btw the pot and lid..

This is my fav. I use 4 spices instead of allspice.
Here's to get an idea how is made. (i use bacon slices for wrapping, not that fat). When is done, let it cool a bit and put a weight on top of it for a couple of hours - it gives a nice shape and seals the moisture in - then take out of the pot.

Here's a simple receipe, quite good. Forget about the nutmeg, use 4 spices..
.. here's another one, i didn't try it (i hate curry!)
Well, you get the idea, just experiment... liver is cheap (good cognac is not)

but it will cost you an arm and a leg..

[Green Mountain]

there is whole bunch of them... but you gotta have the right tools, that is a terrine - best - or a small enameled cast iron pot (Creuset) and, very important, the "four spices" (Quatre épices)

I dont know if you see in the pic, the terrine has a small hole to let the steam out.. if you use a pot put a toothpick in btw the pot and lid..

This is my fav. I use 4 spices instead of allspice.
Here's to get an idea how is made. (i use bacon slices for wrapping, not that fat). When is done, let it cool a bit and put a weight on top of it for a couple of hours - it gives a nice shape and seals the moisture in - then take out of the pot.

Here's a simple receipe, quite good. Forget about the nutmeg, use 4 spices..
.. here's another one, i didn't try it (i hate curry!)
Well, you get the idea, just experiment... liver is cheap (good cognac is not)

but it will cost you an arm and a leg..

Thanks for the comeback. I never realized that it was so involved. There is a local restuarant that makes a delicious pate. They even sell it by the pound to take out. The recipe is a closely guarded secret. Maybe I'll give them a run for their money.

[uniservice]

My ex wife "The Barracuda" used to make pate' all the time. Used all kinds of spices, and wine and stuff. Everyone said it was great, but I thought it was kind of like scraping the rust off an old rusty piece of iron and putting it on a cracker and eating it. YUCK! I'll stick with smoked salmon and sturgeon,,,,,,,,,,,

[yellowirenut]

with the heat finally cooling down I felt like cooking up the liver.
I cooked it like you would Salisbury steak.
um....
It was ok. I can see why some people would enjoy it. The texture was very smooth and not tough at all. But the taste was...different. I cant say I did not like it but i cant say i would ever crave it.

[Dr.phil]

Ketchup makes it all better.

[snupytcb]

put it in a live trap to catch a fisher cat.

[nonknowitall]

I cook a couple pieces of bacon first. Then use the bacon grease to fry up the onions. Then cook liver dredged in flour for 2 minutes each side. plate it up and serve with rice or potatos.

[Green Mountain]

I cook a couple pieces of bacon first. Then use the bacon grease to fry up the onions. Then cook liver dredged in flour for 2 minutes each side. plate it up and serve with rice or potatos.

Onions and bacon are a must, IMO, when cooking liver.