Description
Flavorful, with a very delicate texture, a rich chicken liver pate and stuffed with cheese-almond layered, "dressed" in jellied chicken broth, decorate your holiday table and will captivate your taste!
Ingredients
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Chicken liver
500 g
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Onion
200 g
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Carrots
150 g
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Vegetable oil
3 Tbsp
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Butter
60 g
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Dutch cheese
100 g
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Mayonnaise
3 Tbsp
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Garlic powder
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Broth
300 ml
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Gelatin
10 g
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Almonds
2 Tbsp
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Salt
-
Black pepper
Cooking
In a deep saucepan, quickly fry the liver in a well-heated vegetable oil.
Add the onion and carrots, pour 100 ml of water, cover and simmer over low heat until tender carrots.
Remove cover and simmer, increasing the fire and stirring constantly until all the liquid evaporates. There will be only oil, it can be seen in the photo.
Ready to grind the liver in a blender, season with salt and pepper.
Add the butter and mix well. Allow to cool completely in the refrigerator.
Layer: Mix the grated cheese, almonds, mayonnaise and garlic. Place in cling film and roll the sausage. The length of the sausage should correspond to the length of the form.
Soak the gelatin in cold water. Heat small amount of broth and dissolve in it the soaked gelatin. Form of size 20x10 cm to moisten and cover completely with cling film.
Pour on the bottom a thin layer of broth and place in the refrigerator. Allow to completely harden.
Apply an even layer (careful not to damage the frozen jelly) half of the pate. On top lightly press cheese frozen sausage, not forgetting to remove the tape.
Apply an even layer of the remaining paste.
Gently with a ladle pour the remaining broth. Place in the refrigerator for 4 hours.
To turn a frozen pie into the dish and gently remove the tape.
Decorate the pate with flowers made of boiled egg white in the center put a piece of red pepper, on the sides of the sprigs of dill or parsley.
Here he is in the cut.
Help yourself!
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