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Chicken liver pate

Chicken liver pate

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Appetizer

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Giorgi Iosava

Recipe author

Giorgi Iosava

Chicken liver pate

Ingredients

chicken liver

1 kilogram

Onion

1 piece

Boiled egg

3 piece

Milk

250 milliliter

crème

50 milliliter

Cognac

30 milliliter

Butter or ghee

100 gram

nutmeg

1 a pinch

beqondara

10 gram

salt and pepper - to taste

step

droplet

1

chef

Soak liver in milk and leave for two hours in the refrigerator.

step

droplet

2

chef
Chop onion. Fry with the liver. Use butter instead of oil. Pour the cognac into the pan. Try not to overcook the liver. It should be soft.

step

droplet

3

chef

Boil three eggs. Remove the yolks and whisk in a blender along with liver, cream, and spices.

step

droplet

4

chef
Strain pate through a sieve.

Serve

droplet

5

chef
Transfer to a jar and pour with melted butter. Butter creates a protective layer and paté is stored for a long time.

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