Rabbit liver pate with brandy
Caramelized onions. Clean the onions, cut them in halves and then slice. Heat the oil in the pan and fry the onions on medium heat for 15 minutes, mixing until the onions get lightly brown. Add balsamic vinegar, salt, sugar and fry the onion for another 15 minutes until caramelized.
Pate. Wash the liver thoroughly in a few waters. Remove the pellets and cut into large pieces. Melt the butter in the pan and fry the liver for a few minutes. Add the chopped garlic and cook for 2 minutes more. Put the fried liver (together with the juice) in a blender and let it cool. In the same pan boil the whipped cream. Add the whipped cream, brandy, sugar, salt and pepper to taste and blend all together until a homogenious fine mass obtained. Pour the mixture into a suitable ceramic bowl (cover with aluminium foil or a lid) and bake in the oven for 30 minutes at 190 °C. Leave the pate to cool.
Serve the rabbit liver pate on a plate with slices of baguette.
