Description
Particularly tasty paté is obtained from the liver of geese, ducks and chickens, but I was at hand only beef and I decided to take a risk...
Ingredients
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Beef liver
500 g
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Carrots
1 piece
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Onion
2 piece
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Butter
150 g
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Bacon
-
Seasoning
Cooking
Liver washed, cleaned of films and bile ducts, cut into cubes, again rinsed and scalded with boiling water.
Fry the liver, seasoning and stirring occasionally, continue roasting on low heat until cooked liver, making sure that she was not overcooked, otherwise the pie will be juicy enough.
Peeled carrot and grate the onion and bacon in small cubes.
Vegetables and fry together with the bacon until soft.
Liver with vegetables skip 2 times through a meat grinder with frequent bars. Chopped liver fold in a bowl and whip the mass with a spatula, occasionally adding the softened (but not heated) butter.
When the mass is lush, pate is ready. To issue it in the form of a bar, like me.
And you can sprinkle with chopped eggs and garnish with florets of butter...
...and let it harden.
TIP: Pate to be served as a snack or to cook sandwiches with it.
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