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Print Recipe
Chicken Liver Pate with Cognac Recipe
There are a lot of recipes for chicken pates, I tried both regular and berry jelly, and prunes - each was good in its own way. I hope that my version will be useful to someone, because it is so convenient to have a jar of pate in the refrigerator on the eve of the new year holidays - and you can have a quick snack yourself, and guests are not ashamed to offer it.
Cook Time 55 minutes
Servings
Ingredients
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Cut the Apple and onion into small cubes, put them in the pan, add the butter (30 g).
    Cut the Apple and onion into small cubes, put them in the pan, add the butter (30 g).
  2. Fry on medium heat until soft, do not fry.
    Fry on medium heat until soft, do not fry.
  3. Transfer to the bowl of a food processor.
    Transfer to the bowl of a food processor.
  4. Wash the liver, dry, cut into pieces, removing all the excess, and fry in a pan until tender, seasoning with salt to taste.
    Wash the liver, dry, cut into pieces, removing all the excess, and fry in a pan until tender, seasoning with salt to taste.
  5. Pour in the brandy, flambate. Do not extinguish the fire, but let it go out. If you have never flambied dishes, be sure to read in the Internet about how to do it correctly and safely!
    Pour in the brandy, flambate. Do not extinguish the fire, but let it go out.
If you have never flambied dishes, be sure to read in the Internet about how to do it correctly and safely!
  6. Transfer the fried liver to the bowl of the combine.
    Transfer the fried liver to the bowl of the combine.
  7. Pour in the cream and grind everything until smooth.
    Pour in the cream and grind everything until smooth.
  8. Then gradually add the softened butter (150 g) to the mass.
    Then gradually add the softened butter (150 g) to the mass.
  9. Add the lemon juice and mix.
    Add the lemon juice and mix.
  10. Be sure to try the pate and, if necessary, adjust the amount of salt or lemon juice.
    Be sure to try the pate and, if necessary, adjust the amount of salt or lemon juice.
  11. To serve the pate, you can put it in a beautiful container, or you can serve it in tartlets.
    To serve the pate, you can put it in a beautiful container, or you can serve it in tartlets.
  12. I like best to serve it as a canape: a slice of bread, a slice of cucumber, pate and half a cherry. Vegetables emphasize the taste of the pate and add a fresh touch, and these canapes look nice on the table. Bon Appetit!
    I like best to serve it as a canape: a slice of bread, a slice of cucumber, pate and half a cherry. Vegetables emphasize the taste of the pate and add a fresh touch, and these canapes look nice on the table. Bon Appetit!

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