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Print Recipe
The Chicken Liver Pate "Anniversary"
For Breakfast, lunch and dinner! The dish is so versatile that it will look beautiful and elegant on the festive table if you serve it in small tartlets and decorate it with sprigs of dill and parsley, slices of quail eggs and canned peas.
Course Snacks
Cuisine French
Cook Time 45 minutes
Servings
Ingredients
Course Snacks
Cuisine French
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Onion (1 PC.) cut into random pieces, do not mince. Add 1 tablespoon of melted butter to the pan and add the onion cubes.
    Onion (1 PC.) cut into random pieces, do not mince. Add 1 tablespoon of melted butter to the pan and add the onion cubes.
  2. Lightly saute the onion. Then cut the carrots (1 PC.) into small pieces. Add the carrots to the pan with the stewed onions.
    Lightly saute the onion. Then cut the carrots (1 PC.) into small pieces. Add the carrots to the pan with the stewed onions.
  3. Simmer the vegetables over very low heat until soft and lightly browned. Add a little salt to the onion and carrot, and add ground black pepper to taste.
    Simmer the vegetables over very low heat until soft and lightly browned. Add a little salt to the onion and carrot, and add ground black pepper to taste.
  4. Cut the raw bacon petals into small strips. For the total amount of liver (350 gr.), 2-3 strips of bacon are enough.
    Cut the raw bacon petals into small strips. For the total amount of liver (350 gr.), 2-3 strips of bacon are enough.
  5. Fry the bacon strips on both sides until lightly browned on a low heat. Then drain the excess fat, leaving only the necessary amount for roasting / stewing the liver. In the future, you can fry potatoes on the melted fat or prepare a fry for soup.
    Fry the bacon strips on both sides until lightly browned on a low heat. Then drain the excess fat, leaving only the necessary amount for roasting / stewing the liver. In the future, you can fry potatoes on the melted fat or prepare a fry for soup.
  6. Put the stewed onions, carrots and fried strips of bacon in a bowl.
    Put the stewed onions, carrots and fried strips of bacon in a bowl.
  7. Add the chicken liver prepared for roasting/stewing to the pan where the bacon was fried. Pre-wash the liver, remove the films, excess fat, cut the liver into small pieces. Simmer the liver over medium heat until tender, add 1 tablespoon of cognac, nutmeg (1/3 teaspoon), add salt to taste.
    Add the chicken liver prepared for roasting/stewing to the pan where the bacon was fried. Pre-wash the liver, remove the films, excess fat, cut the liver into small pieces. Simmer the liver over medium heat until tender, add 1 tablespoon of cognac, nutmeg (1/3 teaspoon), add salt to taste.
  8. Cool all the ingredients for the pate to room temperature, then place in a chopper-chopper bowl, add 80 gr. of cold butter and punch until smooth.Put the pate in jars and send it to the refrigerator for stabilization and cooling. this mainly concerns the ingredient that is part of the pate, such as butter.
    Cool all the ingredients for the pate to room temperature, then place in a chopper-chopper bowl, add 80 gr. of cold butter and punch until smooth.Put the pate in jars and send it to the refrigerator for stabilization and cooling. this mainly concerns the ingredient that is part of the pate, such as butter.
  9. Bon Appetit!
    Bon Appetit!

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