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.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
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.
  2. 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.
  4. 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.
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