Delicate Veal Paté

Preparation:

Preparation: Lightly flour the liver and season it in a pan with 25 g of butter for 5 minutes over high heat, stirring constantly. Pour the Marsala and let it evaporate, it will take 7 minutes. Adjust salt and pepper. Remove from the heat, cut the liver into small pieces and put it in the blender with its cooking juices, the remaining pieces of butter, the ham and the egg yolk. Blend everything until you get a very homogeneous mixture. Pour it into a rectangular shape lined with cling film and let it harden in the refrigerator for at least 5 hours. Unmold, cut into slices. Serve with triangles of toasted bread