350 g/12 oz call's liver, sticed
plain flour, for dusting 120 g/4 cz butter
100 ml/3 1/2 fl oz Marsala
100 g/ 3 1/2 oz prosciutto, chopped
1 egg yolk
salt and pepper
fresh sage leaves , to garnish
toast triangles, to serve


1.Lightly dust the liver with flour. Melt 25 g/1 oz of the butter in a frying pan, add the liver and caok over a high heat, stirring frequently, far 5 minutes.
2.Pour in the Marsala and cook for about 7 minutes until it has evaporated. Season with salt and pepper to taste and remove from the heat
3.Chop the liver and dice the remaining butter. Place them in a food processor with the pan juices, prosciutto and egg yolk and process until smooth.
4.Line a rectangular mould with cling film, spoon in the pâté and chill in the refrigerator for at least 5 hours until set.
5.Turn out, slice thinly and garnish with sage leaves. Serve with toast triangles.

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