Ingredients
Pate:
- 250 gram Chicken fillet
- 50 gram Champignons
- 1 tablespoon Mushroom powder I ground the dried mushrooms into a powder
- 50 gram Butter
- 0,5 teaspoon Mustard ready-made grain
- 100 gram Onion
- 2 tablespoons Vegetable oil
- Salt to taste
For the broth:
- 1 piece Celery stalks one stalk
- 1 piece Bay leaf
- Carrot took three roundels from a carrot
Instructions
- Pour 750 ml of water into a saucepan add celery stalks carrots Bay leaves salt to taste. Bring to a boil lower the chicken breast fillet and cook until it boils for 10 minutes. Turn off the heat and leave it in the saucepan until it cools down.
- Cut the onion, mushrooms, and ground the dry mushrooms into a powder.
- Fry the onion in vegetable oil for a couple of minutes, then add the mushrooms and sprinkle with mushroom powder.
- Fry until tender. Cool.
- Melt butter.
- In a blender, put the boiled cut chicken fillet, onion with mushrooms, mustard, add the broth from under the fillet (I added 70 ml) - punch well.
- Pour in the butter and punch well again.
- Put in a container, adjust to taste. Or make a paste by bowl.
- I served in two glasses-part of the pate was sprinkled with walnuts, the other part with grated Parmesan.
- Bon appetit.