Hepatic pashtetik champagne

Description

You like liver pashtetik? mushrooms? and the champagne?.. You like something magical.. like a fairy tale?.. unusual...like a million balloons in an ordinary apartment?.. .. intoxicating as the aroma of wild flowers and gentle like a feather? Often after the arrival of the bridesmaids remains the champagne is in the fridge and waiting in the wings.. usually I use it in baking...BUT it turns out with liver postelecom it produces a metamorphosis that is the most common food turns into a truly Royal treat..

Ingredients

Chicken liver

750 g
Butter

30 g
Mushrooms

100 g
Garlic

4 tooth
Cream

100 ml
Champagne

200 ml
Sugar

1 Tbsp
Nutmeg
Salt
Black pepper

Cooking

Mushrooms wash and cut into big pieces. Liver wash and remove the membranes. Cut into small pieces. Garlic peel and chop with a knife. In skillet, heat oil and fry the mushrooms, pechenocna and garlic 10 minutes, stirring constantly

Grind all the meat using a blender or food processor.

Add the cream and whip

To shift the stuffing in a bowl. Add champagne, nutmeg, sugar, salt, pepper, all carefully mix to a homogeneous fluffy mass.

Preheat the oven to 190°C. spread the Pate in a small form, greased. From top to put a few peas allspice (can use regular scented) and 3 Bay leaves. Cover tightly with foil and cook in a preheated 190C oven for 30 mins I left the pate to cool in the oven until the morning

Decorate the ready pashtetik slices of lemon, Laurel leaf and pepper peas

Pleasant to You of appetite! :) PS very tasty pashtetik spread on bread, top with thin slice of lemon, sprig of petrushechka VI it all together to eat