Liver pate
Hello! I invite you to enjoy tender, melting in the mouth delicacy, under the code name of PATE. Dish of kalleske family recipes, tested by time and several generations of the Crimean ancestors! Always BA-a-a-Ludim were suspicious about the strange dirty-gray substance called "paste." What was offered by a domestic manufacturer, did not cause desire to try out this product. There was always a sense that the label in part list what is NOT! Discovered this divine dish by accident in the Crimea. Heat +35, fresh fruits and vegetables are fed up and want something more substantial. The body demanded meat feeding, but put, a reptile, a condition that is not very heavy and greasy, but light and nutritious. So...what do we have in someone else's fridge in the far corner in a small jar hidden? Ear-x-x, Ty-y-y-y, reaching for a ruthless knife delicacy! Take-take! In the mouth the magical taste and divine aroma!


  • Chicken liver

    500 g

  • Fat

    250 g

  • Chicken egg

    5 piece

  • Cream

    1 cup

  • Semolina

    0.5 cup

  • Red onion

    2 piece

  • Garlic

    4 tooth

  • Nutmeg

  • Salt

  • Black pepper


Everything is simple and unfussy in the cooking process. Ingram is also able simple...
Take old-fashioned meat grinder and grind liver, bacon, onions and garlic.
Add to the minced egg, cream, semolina and very vigorously stir until all the changes in consistency and colour. You can, of course, to use a fancy blender to achieve complete fusion products, but I have not departed from the family tradition.
Now add salt, pepper and nutmeg. Again, gourmets can add optional nuts, mushrooms, brandy, etc., etc. Turns out well, very liquid consistency. Do not become flustered, as it should be. Further, this culinary masterpiece placed in a thick plastic bag, and it is better two, for peace of mind.
Oh, and send this structure into the pot for 1.5-2 hours. Let the sauce to boil on medium heat as it should. By the way, the package is in the process swollen, and I neatly punctured with a needle.
Extracted and put under press to cool down. With a 3-liter jar, which is present in the original recipe, I strained, so the photo is of her as cargo, use the kettle.
In fact, everything! Remove the package and put the containers. Stored in the fridge, eat for Breakfast, praise the Crimean relatives and patting themselves on the back!
You can, of course, beg to show off from the soul the sun on Gorbushka such generous portico Schaub mouth happy...But if the beginning of the aesthetic still prevails, all bets are off feed at least so...
Or so...
Well, it's really, really, for "perverts" like me! Bon appetit to You and your family!
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