Liver Pate

Preparation:

Preparation: Fry the chopped onion with a little butter over low heat; as soon as it begins to brown, turn off the heat and add the remaining butter so that it melts without frying. In the meantime, cut the liver and the lard into small pieces and pass them through the meat grinder, using the disc with small holes. Collect the mixture in a large bowl, add the sautéed onion, the chopped parsley and tarragon; mix the ingredients and pass them to the blender. Add the flour, eggs, nutmeg, pepper and a pinch of salt if necessary. Mix carefully. Line a round mold with high sides with the pork net, leaving enough to overflow to cover the surface of the mold when it has been filled. Pour the mixture into the mould, press it lightly so that it is evenly distributed, cover it by folding the pork net and cook in a bain-marie in the oven at medium heat (170 degrees) for around 45 minutes. Remove from the mold and arrange on the serving plate, removing the pork net.