Ingredients

Features

Description

Chicken liver pate — is probably the most delicate. And it’s very easy to cook. The fastest way — fry the liver with onions, process in a food processor or in a blender until the desired consistency — very smooth or «rough», salt and pepper to taste. There are other options.

1. In a frying pan heat the butter and oil until transparent and passeruem onions. When it is soft, you can remove it and add to the pan the liver. (You can fry it with onions).

2. The main thing — do not dry the liver. Do not deviate from the pan — shake, disturb, all the while moving towards the center, so as not burnt and browned evenly. Ready liver changes color: it darkens the surface, but inside is pink.

3. Now you can add salt and pepper the liver, remove from heat, pour brandy, ignite and return to fire, hold a little to evaporate the alcohol. Do not worry: you can add the brandy later without burning.

4. The processor beat bow liver and brandy (if you’re not set on fire) and sauce formed in the pan.

5. Add sliced ??butter and beat again into a homogeneous mass. Remove sample: you may need to add spices.

6. Pate is ready. Put it in a suitable dish and pour on top of a small amount of warm (not melted!) Oil. What is it for? To create a protective sheath. The result does not change the color of paste (usually on top of it turns gray).

Translated by site: wday.ru