Liver pate
Try to offer a gentle, baked liver pâté, without adding flour and mannci, it is not difficult to prepare and perfect for a healthy Breakfast or snack, and can also perform the role of snacks on the holiday table. Made the day before. As the saying goes: welcome to our hut!


  • Chicken liver

    500 g

  • Onion

    1 piece

  • Chicken egg

    2 piece

  • Sour cream

    3 Tbsp

  • Salt

    0.5 tsp

  • Cognac

    2 Tbsp

  • Seasoning


Chicken liver wash, peel the onion, put into a blender and punch to a smooth consistency.
Like to such. In the absence of a blender you can use a meat grinder, but the consistency in the end will be a little rougher.
Then add eggs, sour cream, salt, spices, and once punched a blender.
Pour in the brandy and punched one last time.
Here's a air consistency is obtained.
Pour in the form, if I have silicone, it can be nothing to lubricate. If metal, then lay a paper for baking.
Close the top of the form with foil and put into the oven heated to 180 degrees for 1 hour.
At the end of time give our pate to stand in the oven for another 10-15 minutes, then take out and leave to cool. Out of curiosity))) you can open the foil and see that such a delicate pate turned out. Remove the cooled pie in the fridge to infuse, for 8 hours (e.g. overnight).
In the morning the form of a paste removed from the refrigerator, overturn on a flat dish.
All our chicken liver pate ready - cut into thin slices and start Breakfast.
The pate turns out very tender.
and, if desired, easily smeared on the bread.
Here's a great alternative to store-bought pate we get and without any GMO's))). Cook, help yourself and be healthy!
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