The chicken liver pate the most, of course, knows how to do it. So I will very briefly tell you how I do it. In a pan, in 1 tbsp. spoon vegetable oil to fry the onion and garlic. Fry for about 5 minutes, until transparent onion. Add the liver, sliced and stripped from the films. Fry about 7 minutes, stirring occasionally, until the inside of each piece of blood does not curdle.

Season with salt and pepper. To blend, gradually pouring in the cream and half the butter. Put the paste in a container and pour melted butter. Cool.

The apples remove the core and lubricate the walls with honey

Stuff the paste, sprinkle with pine nuts.

Pour cranberry sauce.

I took the sauce from the Wild cranberries D'arbo.

Bake in the oven for 25 minutes at 160C. Bon appetit! For the recipe thank you Tatiana!