Return to Swedish Christmas Julbord

Liver Pâté

Liver Pâté

Servings 1 loaf


  • 1 yellow onion
  • 100 g butter
  • 400 g veal liver
  • 4 anchovy filets
  • 1/3 teaspoon allspice
  • 2/3 teaspoon ground white pepper
  • ½ teaspoon marjoram
  • 1 ½ teaspoon salt
  • 1 egg
  • 1 dl white flour
  • 3 dl whipping cream
  • ½ dl cognac


  • Set the oven at 350F, and put a tin form with water on the lowest rack.
  • Chop the onion and fry it lightly in a little butter until translucent. Take the skillet off the stove, and put in the rest of the butter so that it melts with the onion.
  • Clean the liver, if needed. Mix in the food processor with anchovies, onion-butter, spices, egg, and flour. Towards the end, add cream and cognac, but don’t let it “beat” too much.
  • Pour in a buttered oven dish, cover with aluminum foil and bake for 1 ¼ hours if it is a metal or foil container; a little longer for glass dishes.
  • Take off the foil during the last 20 minutes. In the end, the pâté should have the same consistence in the middle as on the sides.
  • Serve cold, or at room temperature. In the refrigerator, it keeps for up to a week, in the freezer at least a month.
  • Photo by

    Permanent link to this article: