At a glance
You're making homemade pâté and fresh rolls from scratch, which takes about two and a half hours total but most of that is hands-off baking and rising time. The pâté side is straightforward — you blend liver with eggs and cream, bake it gently in a water bath, and let it cool, while the dough for the rolls gets mixed, rises twice, and bakes until golden. The trickiest part is getting the liver perfectly smooth and making sure the water bath comes up high enough so your pâté cooks evenly.
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Clean and blend the liver
Wash the pork liver, pat it dry, and remove any white membranes — these won't blend smoothly and would be noticeable in the finished pâté. Cut the liver into smaller pieces and place it in a blender, then blend until completely smooth.
For this step
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Add eggs, cream and spices
Add the melted butter, eggs, cream and spices, and season with salt to taste. Blend thoroughly again until well combined.
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Pour into small dishes
Pour the mixture into ramekins, preserving jars, or even a terrine mould lined with food-safe plastic wrap.
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