Ingredients
1 lb veal liver
1 medium onion, finely chopped
2 tbsp butter
1 clove garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh parsley, chopped
1/4 cup brandy
1/2 cup heavy cream
1/4 tsp ground nutmeg
Salt and pepper to taste
3 hard-boiled eggs, peeled and chopped
Directions
1. Rinse the veal liver under cold water and pat it dry with paper towels. Trim any excess fat or sinew.
2. Cut the liver into small pieces, about 1-inch cubes.
3. In a large skillet, melt the butter over medium heat.
4. Add the finely chopped onion to the skillet and sauté until it becomes soft and translucent, about 5 minutes.
5. Add the minced garlic and sauté for an additional minute.
6. Add the liver pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
7. Sprinkle the chopped fresh thyme and parsley over the liver.
8. Stir in the brandy and let it cook for 2-3 minutes, until most of the liquid evaporates.
9. Pour in the heavy cream and sprinkle the ground nutmeg. Stir to combine.
10. Reduce the heat to low and let the mixture simmer for about 10 minutes, until the liver is fully cooked and the sauce thickens.
11. Season with salt and pepper to taste.
12. Remove the skillet from heat and let the mixture cool slightly.
13. Transfer the liver mixture to a food processor and process until smooth.
14. Add the chopped hard-boiled eggs to the food processor and pulse until well incorporated.
15. Taste and adjust seasoning if necessary.
16. Transfer the liver pate to a serving dish or small ramekins.
17. Cover with plastic wrap and refrigerate for at least 2 hours before serving to let the flavors meld.