To prepare the pate I use the slow cooker-it's just made for this. Absolutely no hassle and perfect! Liver wash, clean and dry. Onions and carrots clean, wash and cut arbitrarily large chunks. Fat from the leg cut into large cubes. Spread on the bottom of the fat-then the onions and carrots and top with the liver. Close the lid and put the mode Baking for 35 minutes. For 5 minutes before the end stir, pour the white wine and let it evaporate without a lid. Sprinkle future pie with salt and sugar, stir, close the lid. To translate the multi mode retain the heat for another half hour.

Then cool the paste, put in blender, sprinkle with spices.

To break through all into a homogeneous mass, or skip through a meat grinder and to wipe through a sieve.

Put the paste in the molds, seal well and level the surface. Remove the wrap in the fridge for about three hours for maturation and sealing.

For the wine jelly, soak gelatine in chicken broth-strong, skim and cool. Then dissolve gelatin in a water bath to dissolve, not allowing to boil! Cast a couple of tablespoons of the solution and keep it warm.

Add in the remaining wine, dry ginger, Narsharab and soy sauce, and then add a little pepper sauce to taste-your taste. Vinegar can not be added-it all depends on taste Narsharab and your preferences.

In the mold of greater volume than the paste, pour a little jelly and chill in the freezer. I later on somehow the top came off-I think-SaaS to tugevate not need to end-and light elasticity. Spread on top of cold pate and pour the jelly, before reaching the edge of a centimeter. Cool to elasticity.

Sour cream mix with cream, add chopped greens of mint and dill and season with salt to taste. Add the previously molded Jell-o and stir.

Fill molds with paste to the brim, and cool completely in the refrigerator. Serve with white wine.