Description
A special place in French dishes are pate: pork liver, chicken or goose liver, terrine of rabbit meat with pork, pate of duck, etc. Offer you a very delicate pate with slices of mushrooms.
Ingredients
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Chicken liver
500 g
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Cream
120 ml
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Onion
1 piece
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Butter
100 g
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Thyme
0.25 tsp
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Nutmeg
0.25 tsp
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Cognac
30 ml
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Spices
-
Mushrooms
300 g
Cooking
The liver is pre-marinated in brandy for half an hour. If you're going to give the kids a little, then skip this step.
Mushrooms wash, dry and cut into small cubes. Melt in a pan 50 grams of butter and fry the mushrooms in butter for 5 minutes. Set aside to cool.
Peel the onion, cut in small cubes. Melt in a pan 50 g of the remaining oil, fry the onions until soft. The liver blot, cut into 2-3 pieces. Add to the onions. Season with salt and pepper, add thyme and nutmeg. Saute the liver for 7-10 minutes.
To shift the liver and onions into a blender, add the cream and beat until smooth. Cream best not add to the pate did not work liquid.
Add to the pate of roasted mushrooms, mix thoroughly. Refrigerate at least 3 hours.
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