Chicken liver pate
30-60 Min
201-500 Kcal
1 1 kg. chicken liver
1 1 onion
3 3 eggs
250 250 ml. milk
50 50 ml. creme
30 30 ml. cognac
100 100 gr. melted butter
1 1 рinch nutmeg
10 10 gr. thyme
salt and pepper - to taste
step 1
Soak liver in milk and leave for two hours in the refrigerator.
step 2
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 3
Boil three eggs. Remove the yolks and whisk in a blender along with liver, cream, and spices.
step 4
Strain pate through a sieve.

How To Serve

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