Veal offal with liver pâté and broth

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the veal offal

  • 1 calf’s tongue
  • 2 sticks celery, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 garlic bulb, halved
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 bunch thyme
  • 25g/1oz plain flour
  • 1 veal kidney, sliced
  • 20g/¾oz unsalted butter
  • salt and freshly ground black pepper

For the pâté

  • 1–2 tbsp olive oil, plus extra for drizzling
  • 25g/1oz butter
  • 1 banana shallot, finely chopped
  • 1 garlic clove, grated
  • pinch chopped thyme
  • 250g/9oz calf’s liver, sliced
  • 30ml/1fl oz Armagnac
  • 2 slices sourdough bread

For the broth

  • 100ml/3½fl oz veal stock
  • 1 tbsp yeast extract

For the garnish

  • 2 tbsp roughly chopped flatleaf parsley
  • 1 banana shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp red wine vinegar
  • splash olive oil
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