Grilled, minced veal liver pâté is a traditional recipe with deep roots in European cuisine, especially in French and Italian cooking, although it is also found in different variants in Latin America. In countries like Mexico, Argentina, and Chile, this type of preparation is considered a dish that highlights the intense and nutritious flavor of liver. While in Mexico it may simply be called "liver pâté," in Argentina and Uruguay it is common to find it as "grilled liver pâté" or "minced liver pâté." This recipe is generally associated with home-cooked and traditional meals, where economical ingredients are used to create a tasty and nutritious dish.
The origin of this preparation dates back to an ancient European tradition of making the most of all cuts of the animal, using techniques that enhance flavors and soften strong textures. Over time, each region adapted the pâté to its local ingredients and tastes, such as the use of butter and onion to add sweetness and softness. In Latin America, liver pâté has become a favorite accompaniment for barbecues and grills, traditionally served with rye bread or added to sandwiches to give a special touch to family and social gatherings.
How to prepare Grilled, minced veal liver pâté.
With a sharp knife, remove the tough outer membranes from the liver.
In a heavy skillet, heat the oil and add chopped onions.
Cook over medium-high heat until translucent and golden.
Remove with a slotted spoon and set aside.
Add butter to the skillet.
Heat until melted.
Add the pieces of liver.
Over medium heat, fry the liver until just cooked - 3 minutes per side.
Alternatively, the liver can be brushed with butter and placed under the broiler.
To test the doneness, cut a piece from the liver slice.
If it is still pink, continue cooking for 30 - 60 seconds.
Overcooking makes the liver dry and tough.
For finely mashed egg that dissolves in the liver mixture, pass the egg through a fine-mesh sieve.
For best results, separate the cooked whites from the yolks and strain separately.
Set aside.
Fit the meat grinder with a medium blade and put the cooked liver and cooked onions into the grinder.
Grind, then grind the mixture again.
In a medium bowl, combine the twice-ground meat and onion mixture with the strained eggs.
Add salt and pepper.
Taste and adjust the seasoning.
If desired, add a few drops of commercial browning sauce to intensify the color.
Refrigerate for 24 hours before serving.
Serve with tomato slices, cucumber, and dark rye bread.
Ingredients
Fresh Veal Liver, Egg, Salad Oil, Salt, Butter, Pepper, Spanish Onion.
