Main ingredients - beef liver, quail eggs and soy sauce "Kikkoman". Liver thawed, well washed, put in a saucepan filled with hot water.

Brought to a boil and water poured out. Peel the onions, carrots and put in a pan with the liver. The contents of the pan again filled with hot water and set to boil. After 30 minutes, added pre-cooked to half cooked Turkey liver. Cooked liver and vegetables for an hour on low heat. Put in pan salt, pepper, put the Bay leaf and the umbrella of fennel seeds. The broth is poured. Removed Bay leaf and fennel seeds.

Liver and vegetables is shifted into another container. Added peeled quail eggs and shredded, all hand-blender.

Added chopped butter, soy sauce and blend until smooth. Get air liver cream pâté without the grains. For longer storage, the oil need to add more, about 500 grams.

Spread it into three bowls, covered with foil and put in the fridge.

Delicious toast with an airy pate.

It can be taken in guests or on nature...