2020-08-13 / test@t

Two types of liver pate

Serve homemade liver pâté once to your family and they will forget about shop pâté.

Two types of liver pate
  • beef liver 400 g
  • chicken liver 400 g
  • cow's milk 400 ml
  • milk cream (20%) 350 ml
  • onion 3 pcs.
  • butter 100 g
  • cracker (round) 1 pack
  • dill to taste
  • ground black pepper to taste
  • salt to taste


Step 1
We wash the beef and chicken liver and remove the veins and film. Cut into pieces. Place the chopped liver in a deep bowl. Then pour milk into a bowl with liver. Cover the container and put it in the refrigerator for 2 hours.
Step 2
Peel the onion and cut into half rings. Put 30 g of butter and onion cut into half rings in a frying pan. Fry it until golden brown. Then we take out the liver from the refrigerator and rinse it from milk. Then add it to the bow. Fry the liver and onions over medium heat, stirring constantly. When the liver is ready, reduce the heat to low and pour the cream into the pan. We evaporate them by half. Then salt and pepper the liver and onions in cream to your liking, remove from heat and cool.
Step 3
Divide the fried liver with onions and the remaining butter into 3 equal parts. We take the first part of the cooked liver and butter, immerse them in a blender and grind them until they are pasty. We will do the same procedure with the remaining parts of the butter-liver mixture and butter. Transfer the finished pate into a separate container and put it in the refrigerator for 12-15 hours.
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