First you need to randomly slice the liver and soak the sliced pieces in milk
while the rest of the ingredients are being prepared.
Onions and carrots are also cut arbitrarily, quite large.
Heat the sunflower oil in a frying pan with half the butter.
Fry the onion and carrot until soft, add salt.
Add the liver. Season with nutmeg and freshly ground white pepper.
Add a little water, cover with a lid and simmer for 20-30 minutes until fully cooked.
Further, still hot a lot (every drop of fat, the pate needs to be fat) grind in a blender until smooth, adding the remaining part of butter.
(it will melt from the high temperature of the liver and vegetables).
The pate is ready!
The appetizer, although it does not look appetizing, I assure you, is very tasty!