Description
And the flavor of this pate gives a glass of cognac... Paste is very dense and rich, and I deliberately turned it into a uniform paste mass, in pate, there are pieces of liver. With Borodino bread is very tasty! Invite!
Ingredients
-
Chicken liver
500 g
-
Onion
2 piece
-
Butter
150 g
-
Vegetable oil
50 ml
-
Cognac
50 ml
-
Salt
0.333 tsp
-
Black pepper
0.333 tsp
Cooking
Chicken liver wash and good clean films. Fry in vegetable oil on medium heat for 10-15 minutes.
Added to the liver finely chopped onion and butter, simmer for another 10 minutes.
In the end, make the fire strong and pour a glass of brandy. Keep on heat for 2 minutes and remove. Completely cools. Puree them in a blender literally 2-3 minutes to remain small is not chopped liver pieces.
Spread the paste on a ceramic or glass moulds and pour the melted butter (can be melted). Put into the fridge for 1-2 hours. Served with brown bread.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.