Description
This pate is very rich: there are meat, liver, and bacon. It's quick and easy. Looks very nice on the table, so suitable for the holiday feast, and for daily use.
Ingredients
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Chicken liver
400 g
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Minced meat
450 g
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Chicken egg
2 piece
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Butter
30 g
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Garlic
6 tooth
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Parsley
1 coup
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Soy sauce
1 Tbsp
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Brisket
200 g
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Salt
Cooking
Onions and garlic peel, finely chop. In a pan melt the butter. Fry the onions and garlic on low heat for 7 min.
Chicken liver washed, finely chopped.
The stuffing mix with the liver.
Add the chopped parsley.
Roasted onion and garlic.
Eggs, slightly beaten
Soy sauce, salt and pepper. I have soy sauce Cccamp.
Rectangular baking dish with high sides covered with strips of pork belly so that were closed bottom and sides, and the ends of the strips hanging out.
Pour the mixture into the prepared form and well compacted.
To cover free edges of the strips of bacon. If there is a small gap, cover it with 2-3 stripes of bacon, cut in length shapes.
Cover the form with foil, place on a baking sheet with high sides, half filled with water. Bake for 1.5 hours in a preheated 180 °C oven.
Remove from the oven, allow to cool to room temperature, carefully pour the bacon fat, then put in the fridge overnight. When submitting to put the pate on a platter and cut into portions. Bon appetit!
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