Description
Delicate pâté with sage and cognac.
Ingredients
-
Chicken liver
400 g
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Carrots
1 piece
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Onion
1 piece
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Cognac
50 ml
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Sage
4 piece
-
Salt
0.5 tsp
-
Black pepper
0.5 tsp
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Butter
130 g
Cooking
Finely chop the onion, carrot and sage leaves. Chicken liver, rinsed to remove fat. Fry the onions in vegetable oil for 2 minutes.
Add carrots and cook for another 5 minutes.
Add to the pan with the onions and carrots 50 g butter.
And prepared chicken liver, salt, pepper and cook for 5 minutes over moderate heat.
Add to the pan with vegetables liver and cognac and simmer for another 7 minutes.
To put all in a blender, add 50 g butter and beat well. You can use a meat grinder.
Put fried liver in the form, pour on top of melted butter and leave overnight in the fridge for 10-12 hours. The pate is ready.
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