Just advise to cook this chicken-beef liver pate with egg and cheese layer. The mass turns out tender and delicious.


  • Chicken liver

    700 g

  • Beef liver

    250 g

  • Carrots

    2 piece

  • Onion

    3 piece

  • Salt

  • Chicken egg

    2 piece

  • Cheese

    300 g

  • Vegetable oil

  • Cream

    4 Tbsp

  • Gelatin

    5 Tbsp

  • Water

    200 ml

  • Capers

    2 Tbsp

  • Cognac

    1 Tbsp

  • Butter

    70 g

  • Tomato

    3 piece

  • Parsley

  • Butter


The liver to release from the film and cut into cubes. Tedious process, but worth it. Liver gentler turns. Chicken liver used immediately, but the beef was soaked in milk for a day. Carrots and cheese to grate on a coarse grater, onion finely chop, chop eggs.
In a pan saute the carrots with the onions and liver, adding salt and a little water. Simmer for 5-7 minutes under the lid.
Gelatin to dissolve in water, give to swell and bring to a boil. Add eggs, cheese (I have 200 gr.) and cream. Grind using a blender. Do the same with the cooled liver. Divide the gelatin in two parts and enter in the liver and the cheese mass. Since I have the cheese mass was smaller, so I put the gelatin is less than in the liver. Capers and cognac is not used. As you suggest, delicious.
Cover the form with cling film.
Now spread the two mass layers. First liver.
And then cheese. It all depends on what form you used. I did 2 layers of dark and 2 layers of light weight.
The form is filled. Now cover it again with cling film and put into the fridge. Preferably at night.
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