Tender chicken liver pate

Description

This pate is already doing 3 times. This time did more, because one jar is never enough. Very tasty, with a hint of spice, but no frills. Gentle, but strong. The fat content of the paste add the cream, so the recipe no fat, pork, etc.

Ingredients

Chicken liver

700 g
Onion

2 piece
Carrots

1 piece
Flour

1 Tbsp
Dry white wine

150 ml
Melted butter

100 g
Cream

100 ml
Salt
Black pepper
Nutmeg

1 piece
Greens

Cooking

Liver washed, cleaned of fat. And add to the bowl.

Pour in the white wine (100 ml). Let stand for 15-20 minutes.

Dump into a colander to drain the liquid.

In the pan throw 30 g of melted butter, to dissolve it.

Finely chop onions (2 heads) and just to gild it in the oil.

Add liver, priporoshit flour, while cooking, add 50 ml of wine. To bring to readiness.

Put the liver in a deep bowl (leave liquid in pan), add 1 tsp of coarse salt, RUB nutmeg (a little) or put sheptock ground and 100 ml of whipping cream.

Here a small addition: In the authentic recipe was not carrots but I like carrot. So I'm just in the fluid which remained after cooking liver, put the carrots until tender. And added it to the pate.

Whip the mass in a blender until smooth. Longer.

Put the paste in the shape (any) and pour the melted ghee.

Put into the refrigerator until hardened mass. I did in the evening, so that the pate the night "was perekantovatsya" in the fridge until morning. :) And this morning was thick and simply divine.

Of this amount the liver has turned a deep bowl and form 300 ml. That's about how I eat the paste :)

Here on the bread.

And that's consistency. Nepalaya with a knife weight.

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