Chicken Liver Pate with Cognac Recipe
There are a lot of recipes for chicken cutlets, I tried both ordinary and berry jelly, and prune – 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.
Servings
6
Cook Time
55minutes
Servings
6
Cook Time
55minutes
Ingredients
Instructions
  1. Cut the apple and onion into small cubes, put them in a frying pan, add butter (30 g).
  2. Fry over medium heat until soft, do not fry.
  3. Transfer to the bowl of a food processor.
  4. Wash the liver, dry it, cut into pieces, removing all excess, and fry in a frying pan until cooked, seasoning with salt to taste.
  5. Pour in brandy, fry in a frying pan. Don’t put out the fire, but let it go out. If you have never cooked grilled dishes, be sure to read on the Internet about how to do it correctly and safely!
  6. Transfer the fried liver to the bowl of the combine.
  7. Pour in the cream and rub everything until smooth.
  8. Then gradually add softened butter (150 g) to the mass.
  9. Add lemon juice and stir.
  10. 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 nice container, or you can serve it in tartlets.
  12. I like to serve it most of all in the form of a canape: a slice of bread, a slice of cucumber, pate and half a cherry. Vegetables emphasize the taste of the pate and give it freshness, and such canapes look beautiful on the table. Enjoy your meal!
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