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 Liver Pate with Cognac and Mustard Recipe
Pate on the festive table will be very useful. This is a hearty snack, prepared in advance, easily and quickly. And the addition of Bavarian mustard will give a piquant touch to the taste. Recommend.
Course Holiday Food Ideas, Snacks Ideas
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the liver and dry it. Fry the onion in vegetable oil for 3-4 minutes, medium heat. Add the liver and cook over medium heat for 7-10 minutes.
    Wash the liver and dry it. Fry the onion in vegetable oil for 3-4 minutes, medium heat. Add the liver and cook over medium heat for 7-10 minutes.
  2. Add the cream and simmer for 3 minutes.
    Add the cream and simmer for 3 minutes.
  3. Pour in the broth, salt and pepper to taste, pour in the cognac, add the nutmeg and put out for 3 minutes, minimum heat. Then cool slightly. Punch the warm mass with a blender until smooth. Add the mustard and stir.
    Pour in the broth, salt and pepper to taste, pour in the cognac, add the nutmeg and put out for 3 minutes, minimum heat. Then cool slightly. Punch the warm mass with a blender until smooth. Add the mustard and stir.
  4. For festive serving, put the pate in a cooking bag with a nozzle. Put it on crackers or pieces of dried bread.
    For festive serving, put the pate in a cooking bag with a nozzle. Put it on crackers or pieces of dried bread.
  5. Decorate as desired.
    Decorate as desired.
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