1 tbsp butter

1 pound of calf's liver

1 yellow onion, sliced

6 sliced of thick cut bacon, chopped

Couple sprigs of thyme

Couple sprigs of marjoram

1/4 cup of white wine

1/4 cup of cognac

1 baguette


Apricot Gelatin:

1 cup of apricot marmelade (homemade)

1/2 cup of white wine

1/2 pouch of gelatin



In a large skillet, place butter in skillet until melted;

Add onion and bacon until softened and cooked;

Add white wine and cognac and herbs without stems;

Add calf's liver and cook for about 2-3 minutes on each side;

Remove and place all ingredients into the food processor until smooth and well blended;

Place in ramekins and let sit at room temperature while preparing apricot gelatin;

In a small pot add the apricot marmelade over medium heat;

Add the white wine and stir continuously;

Add the gelatin and cook and stir until it boils;

Remove from heat and add on top of pate;

Garnish with small sprig of thyme; and

Place in fridge for severall hours until firm.

Serve with baguette or crisp toasts! Enjoy!