Liver wash, inspect for the presence of bile ducts that are sure to cut the liver to thoroughly dry with paper towels. In skillet, heat 1 tbsp olive oil, put the chicken livers and quickly, within 4-5 minutes to fry, turning constantly. The liver is fried very quickly, it is important not to overdry it, even when off the fire, the liver itself dorotovic.

Fillet hip Turkey rinse, cut off the extra fat, the flesh is cut into pieces of 2-2. 5 cm, the mushrooms cut arbitrarily, the shape and size does not really matter. In another frying pan, heat the remaining olive oil, put the Turkey breast and mushrooms

Onions and carrots to clean. Finely chop the onion, carrot add to the pan the mushrooms and Turkey, and saute until cooked turkeys, which is pretty fast, 20-25 minutes will suffice. Allow to cool slightly.

In the bowl of a processor place the liver along with the separated juice, vegetables with Turkey and mushrooms, add salt, freshly ground black pepper, nutmeg on a knife tip, preferably scientisty and grind all until smooth, if it seems that the pate dry - add another tablespoon of olive oil and beat at high speed until an even greater silkiness.

Spread the warm paste in glass jars. Put into the refrigerator. The prepared paste can be stored for three days. Bon appetit!