Description

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

Ingredients

  • Chicken liver

    800 g

  • Onion

    2 piece

  • Carrots

    1 piece

  • Salt

  • Butter

    50 g

  • Greens

Cooking

step-0
Liver fry in butter until color changes. Just a couple of minutes. Remove from the pan.
step-1
Carrots and onions cut into large cubes, brown in oil left after frying the liver, until transparent onion.
step-2
Return liver to the pan, cover, simmer 15 minutes on medium heat.
step-3
Using a blender (or grinder) to whip all the ingredients until a paste.
step-4
In the still hot paste add finely chopped butter, add salt, stir and put in refrigerator to cool. Bon appetit!
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