Meat cream cakes-pate

Description

Amazingly delicious dish! My favorite tried very hard, especially since he prepared this dish not just. Twenty-five years ago we met. Nightmare as it was long ago... For this reason, he always cooked kebabs in various forms - he is a master in this case))) And this time was prepared such that the meat cakes with cream pate a La foie Gras. About the barbecue we remembered! For the contest "Spring in the heart."

Ingredients

Beef

300 g
Pork

200 g
Chicken liver

300 g
Chicken fillet

200 g
Chicken egg

3 piece
Carrots

1 piece
Onion

1 piece
Butter

50 g
Cream

4 Tbsp
Cheese

50 g
Dry red wine

2 Tbsp
Basil

1 tsp
Sunflower seeds

1 Tbsp
Black pepper
Salt
Greens
Cherry

Cooking

Meat skip through Mincer.

Add the eggs, Basil, sunflower seeds, wine, salt and pepper to taste. Mix thoroughly, cover with film and put in the fridge while we prepare the filling!

Prepare the filling. Carrots and onions cut into large pieces.

Cut the chicken fillet.

The pieces must not be smaller!

Now cut the chicken livers.

Melt in the butter, arrange the onion, carrots, chicken and liver. Bring, stirring, to boil, diminish the heat to low, simmer until cooked carrots.

When the carrots have become soft, turn off heat, let cool a bit. Put all in a blender, add a couple eggs, salt and pepper to taste. Whisk all until smooth.

Now add a couple of tablespoons of cream and whisk again.

Our filling is ready!

It's time to get meat-based cakes out of the freezer. Spread it into the prepared molds, greased, carefully primina fingers to keep the relief. Such meat baskets do)