Description
Chicken liver pate in the original design. Delicious hearty snack which can be served on a festive table.
Ingredients
-
Butter
100 g
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Onion
1 piece
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Bread
8 slice
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Quail egg
8 piece
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Salt
-
Black pepper
-
Vegetable oil
20 ml
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Chicken liver
400 g
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Greens
Cooking
Quail eggs cook in boiling water five minutes. cool and clean.
Prepare the pie: cut Onion into big cubes. Fry in vegetable oil until transparent.
Liver wash, dry and cut into pieces. Add to the onions, fry for five minutes, stirring occasionally, cover and simmer until tender. Season with salt and pepper.
Liver to cool and grind in a blender or skip through Mincer twice. Add butter and whip. If the paste seems dry, add more butter.
To prepare croutons: Cut glass circles.
Fry in butter on both sides. Cool.
Liver pate to put in a pastry bag with nozzle "star". To squeeze a lot on toast.
Decorate with halves of eggs and parsley.
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