Take all of the products listed in the recipe (there may be variations both qualitative and quantitative). In a pot with a thick bottom put the fat (fat is better to take with the bark of the meat, the fat must be fresh) plates, the thickness of the finger (new measure). Cover the bottom of pan and side walls a bit.

Now put a layer of onions (of course, pre-cleaned), cut into rings in the thickness of a finger.

Then lay the slices of liver, the thickness was measured. Well, there is already variation, what you want: the most delicious pate of veal liver, chicken is also good, the pork liver is a little bitter (preferably pre-soak in water at least 5-6 hours).

Then a layer of carrots, which I cut slices (not in the finger, and thinner). Everything, closed the lid, put it on the slow fire, which is, and can do whatever you want, within decency, of course. And garaventa our (possibly, a saucepan with a thick bottom), standing on a small fire, stewed 3.5-4 hours.

After the time thereof, took out all the contents, cooled and crushed to paste, then salt and pepper to taste, added the softened butter (in any case not melted), put the resulting pashtetik as you like and Bon appetit!

First pashtetik seemed watery (if after protochki products you are concerned fat, drain), but after the fridge, podostyl scored presentation. Highly recommend using chicken liver or veal (beef). Decoration I'm not very: there is no time, and with the creative imagination napryazhenka. This is my recipe. For the opposers of fat and without fat, but you need to cook, and my recipe does not involve frying, that's all. I actually always fried in the pan and, moreover, liver put the most recent first the fat (drips quite a bit), then onions, then carrots are added, it's all fry under the lid for half an hour to simmer the carcass to say, and then add the liver and fry within 5 min. (just to keep the blood stood out) and 3-4 times for a grinder + butter (softened). But that's another story.