The chicken liver pate
Very tasty and tender, perfect for sandwiches, pita bread, stuffing of the eggs.


  • Chicken liver

    0.5 kg

  • Butter

    0.5 pack

  • Onion

    1 piece

  • Cream cheese

    1 can

  • The processed cheese

    1 pack

  • Cream

    100 ml

  • Dry white wine

    25 ml

  • Salt


1. Onions, liver and wine saute until cooked without closing the lid. 2. Butter RUB and lightly beat together with the cheese. 3. To mince the liver with plvl. cheese (can be 2 times for more tender consistency), EXT. cream, salt, pepper, beat (I whisk it with a blender on medium speed). Add the liver in a creamy cheese butter, stir well, and is also a little beat up. Put into a form, greased with butter and in the fridge overnight.
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