Description
Elegant, delicate pate, which is perfect not only for Breakfast but also will decorate any holiday table.
Ingredients
-
Chicken liver
500 g
-
Chicken egg
3 piece
-
Bread
90 g
-
Butter
150 g
-
Cream
100 ml
-
Garlic
1 tooth
-
Cognac
1 Tbsp
-
Spices
-
Nutmeg
1 piece
Cooking
Crumble bread, pour 3 tablespoons of water. Liver rinse, grind in a blender.
Bread grind in a blender until a homogeneous emulsion.
Add to liver grain emulsion and the softened butter. Blend again.
In the end add crushed garlic cloves, cream, eggs, salt, pepper, add the nutmeg and brandy. If you are going pate to give the kids a little, then do not add the brandy. Last time, beat well in a blender.
The baking dish if it is not silicone setelem parchment, grease with butter and pour it hepatic mass, it becomes quite liquid, but do not worry this is normal.
The form wrap it in foil and put in a preheated 200C oven for 1 hour.
After this time take out the pate from the oven, allow it to fully cool down. Then refrigerate for 8 hours. I left for the night. In the morning carefully remove the foil, turn the mold on a platter and carefully remove parchment. All can enjoy!
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