Paschtet

1/2 tsp. black pepper (barely) 1/2 tsp. grated nutmeg (barely)

Rinse the calf’s liver under running water and dry it. In the meantime, remove butter from the refrigerator. Finely grate or chop carrot and onions. 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 cooked through, then move saucepan to the side and cool to hand heat. Put the liver and the vegetables together with the butter through a meat grinder twice, season heartily with the spices once more, put them into a stone pot. Cut the boiled eggs into quarters, garnish the pâté with them, sprinkle with the finely chopped parsley, close with cling film.

Tip: Stock up on high-quality spices – it pays off!

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