Liver Pate Venetian Style (Veneto)

Meat

Chop the liver until reduced to a pulp or put it through a blender. Put the pulped liver in a bowl and blend thoroughly with an equal weight of butter. Flavor with a little brandy.

Butter one large deep dish or several small ones, depending on how much liver there is and fill with the liver moisture. Put into a refrigerator and leave for at least 2 days before serving.

The pate can be served either directly from the dish or turned out and cut into thin slices.