Description
Pate de foie de poulet au vin rouge. Pate – the invention is not native French, and ancient Egyptian, and after drevneevreyskoe. It is believed that once people have arranged a Grand feast with an abundance of meat, game, and came up with a cooking Utes. A lot of food remained untouched, and she needed to give new life, here and decided to grind, add spices and serve for the next meal. But so many types and so detailed descriptions of pate is only the French – in the 17th-18th centuries there were entire cookbooks dedicated only to pate. So now unequivocally the palm in this matter given France. This delicate pate of chicken liver and butter very well with a few drops of red wine and cranberries. For the contest "One day in France"
Ingredients
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Chicken liver
500 g
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Onion
50 g
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Butter
125 g
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Semi-sweet red wine
5 Tbsp
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Black pepper
0.33 tsp
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Thyme
0.25 tsp
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Nutmeg
0.33 tsp
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Salt
0.5 tsp
Cooking
Dry chicken livers with paper towels. Melt 15 g butter in a frying pan over medium heat. Onions are best to grate it – it will be gentle.
Put the onion in the pan and cook 1 minute, stirring frequently. Increase the heat. Add the liver, salt, thyme, nutmeg and pepper. Simmer, stirring occasionally, 4 minutes or until the liver will not be in the middle slightly pink. Pour in the wine and cook another minute.
Whisk the mixture in a blender. Gradually add pieces of butter. Put pate in the shape and refrigerate for 3-6 hours. Pate is served with toast, sour vegetables and fresh salad leaves. My husband said that was delicious "magically")))
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