Liver Pâté

In a blender, add the liver, the eggs, the salt and the melted butter. 

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion chopped into small cubes and sauté until browned and caramelized.

Then, add the onion to the blender with the other ingredients. 

Add the ginger brandy and blend everything thoroughly until it goes smooth.

Then transfer the mixture to lidded containers and seal the containers with their lids.

In a large pot, place a cloth covering the entire bottom. 

Then place the lidded containers with the mixture inside and enough water to come halfway up the sides of the containers. 

Turn on the heat to low and let everything cook for 1 hour and 20 minutes.

After this time has passed, remove the containers from the heat and allow them to cool until they reach room temperature. 

Place them in the refrigerator and let them chill for at least 3 hours.

After this time has passed, cut a baguette into slices and spread butter on one side of each slice. 

Place them on a baking sheet, take to a preheated oven at 200° C (400° F) and toast for  10 minutes.

Serve the pâté with the toast we prepared.