Ingredients
- 400 gram Chicken liver
- 300 gram Champignons
- 1 piece Onion
- 1 piece Carrot
- 3 tablespoons Butter
- 3 tablespoons Vegetable oil
- 1 tablespoon Cognac
- 150 ml Chicken broth
- 1/2 teaspoons Thyme (dried)
- 1/2 teaspoons Sage (Dried)
- Allspice to taste
- 1 pinch Nutmeg
- 1/2 teaspoons Mint (dried)
Instructions
- Peel the onions and carrots and cut them into medium-sized cubes.
- Cut the chicken liver into small pieces.
- Pour the vegetable oil into the pan, add the onion and fry over medium heat for 2-3 minutes. Then add the carrots and fry for 10 minutes on low heat.
- Add the sliced mushrooms (if using frozen, pre-thaw and drain all the liquid). Cook for another 5 minutes. Transfer to another container.
- In a pan, melt the butter, add the chopped liver. Fry on medium heat for 3-4 minutes, stirring occasionally. Add the cognac and fry for 2-3 minutes. Pour in the chicken stock, add the sage, mint, thyme, nutmeg, salt and pepper. Cook for 10 minutes, reducing the heat.
- Mix the vegetables with the liver and carefully punch in a blender until pasty. Transfer to a mold and refrigerate for a few hours.
- Ready.