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The liver, the breast, the onion cut arbitrarily, carrots circles. add to the pot, add the Bay leaf, pepper peas, salt to taste. add all the butter, and simmer on medium heat for about 30 minutes-35minutes. ( meat and vegetables will give a lot of juice)

When the vegetables with the meat is ready, remove the spices and blend everything in a blender. ( extra broth, drain, leaving 1-2 tbsp. for whipping)

Then gradually add the eggs, cream and sugar ( I sometimes add 1 tbsp of sour cream.. this is optional) all beat.

Grate the cheese and add to the mass, again beat well.

Should get the consistency of sour cream

Preheat the oven 200% spread hepatic mass in the form ( you can do one large and several..), if you need to grease the pan with vegetable oil and lay a paper. On top put the cream in the form of patterns, bake for 35-45 minutes ( watch for preparedness, not dry up) Then allow to cool and refrigerate for 3-4 hours, preferably overnight, the longer the paste is, the tastier it becomes! The pate turns out top crust and soft texture inside.