Rinse the calf’s liver under running water and dry.
In the meantime, remove the butter from the refrigerator. Finely grate or chop the carrot and onion. Boil eggs until hard. Season liver with salt, pepper and nutmeg.
Heat oil in saucepan. Sauté carrots and onions on 2 or automatic cooking plate 4-5, add liver and fry until tender, then move saucepan aside and cool to hand heat.
Put the liver and vegetables together with the butter through a meat grinder twice, season again with the spices and put into a stone pot. Quarter the boiled eggs, garnish the pâté with them, sprinkle with the finely chopped parsley, close with cling film.
From John Herter, Hamburg
Mr. Herter writes
of Hamburgische Electricitätswerke Ag
Tip: Stock up on high-quality spices – it pays off!
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