Liver pate
Small she jumps around grandma and squeaks: "Pashtet! Pate want! Make a paste! Well done pie! Well, Babushka.. " the taste I remember from childhood and love. Then being in a more conscious age, I decided to do it myself. It turned out to be very simple. So, even ashamed to buy in the store. Turnips do not know how to hover, but the pate - please :) In the process it was found that of chicken liver, it turns out softer and nicer, so I imagine this variant


  • Chicken liver

    800 g

  • Onion

    2 piece

  • Carrots

    1 piece

  • Salt

  • Butter

    50 g

  • Greens


Liver fry in butter until color changes. Just a couple of minutes. Remove from the pan.
Carrots and onions cut into large cubes, brown in oil left after frying the liver, until transparent onion.
Return liver to the pan, cover, simmer 15 minutes on medium heat.
Using a blender (or grinder) to whip all the ingredients until a paste.
In the still hot paste add finely chopped butter, add salt, stir and put in refrigerator to cool. Bon appetit!
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