Liver pate

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Rinse the liver, remove membranes and ducts, cut into large pieces, soak in milk for half an hour.

2. STEP 2

   

   Peel the carrots and cut into large pieces as desired.

3. STEP 3

   

   Cut the onion into cubes.

4. STEP 4

   

   Fry the onion in vegetable oil until transparent. Crush the garlic cloves with a knife and add to the onion.

5. STEP 5

   

   Add carrots, fry along with onions. Remove the garlic. Reduce heat, cover and simmer until carrots are soft. Place in a deep bowl.

6. STEP 6

   

   Remove the liver from the milk and dry with paper towels.

7. STEP 7

   

   Fry the liver in small portions in a hot frying pan on both sides, no more than 2 minutes on each side, otherwise the liver will become tough.

8. STEP 8

   

   Pour cognac, add honey to the last portion of liver after frying, evaporate the alcohol. Place the liver in a bowl with vegetables. Salt, pepper, add herbs. Stir and cover with a lid. Let cool slightly.

9. STEP 9

   

   Pass through a meat grinder twice.

10. STEP 10

    

    Mix soft butter gradually, in portions, with a mixer into the pate when it has cooled.

11. STEP 11

    

    The result is a homogeneous mass that needs to be covered with film and put in the refrigerator. Better for the night.