The liver absorbs oil or fat well. And this property is used for making pates. The finished dish is cooled in a mold, and then it can be cut into slices or cut with a wet teaspoon into even balls. Tartlets or boiled eggs are stuffed with soft pate for the festive table.
It is necessary
-
- Boiled chicken liver pate:
- chicken liver (300 g);
- butter (150 g);
- salt (0.5 tsp);
- garlic (1 clove);
- salt.
- Poultry liver pate:
- poultry liver (300 g);
- smoked bacon (50 g);
- carrots (100 g);
- butter (100 g);
- grated nutmeg;
- lemon juice (1 tsp);
- cognac (2 tsp);
- leeks (50 g);
- salt.
Instructions
Step 1
Boiled chicken liver pate. Rinse the liver under cold water. Pass it through a meat grinder or finely chop with a knife.
Step 2
Place the minced liver meat, chopped garlic clove in a small saucepan, salt and spread the butter, cut into small pieces, on the surface.
Step 3
Place the pot of ingredients in a water bath. Put a large pot of water on the fire, and when the water boils, put a small pot of liver.
Step 4
Cook the mixture until lightly browned. Stir the mixture periodically with a wooden spatula.
Step 5
Pour ice-cold water into a wide bowl and place a small saucepan of pate in it. Stir often until the pate has cooled.
Step 6
Chill the pate for at least two hours. Then spread the lettuce leaves on a platter and form into balls of the paste with a wet teaspoon.
Step 7
Poultry liver pate. Cut the washed chicken liver into small pieces. Chop the bacon finely and put everything in a hot skillet. Fry with constant stirring. The liver should stop bleeding, and the fat should melt thoroughly. Transfer the sautéed pate ingredients to a blender bowl.
Step 8
Peel the carrots and grate them on a coarse grater. Cut the leeks into slices. Place vegetables in the remaining fat in a skillet, add a little water and simmer on a small flame for 15 minutes.
Step 9
Mix vegetables with liver. Season with salt, add grated nutmeg. Grind the resulting mass with a blender or pass it twice through a meat grinder. The finer the grill grate, the more magnificent the pate will turn out.
Step 10
Cut the butter into small pieces and add it to the blender bowl or mince it with the pate. Add cognac to the liver and stir the mixture with a whisk. Better yet, beat - then the chicken pate will acquire lightness.
Step 11
Place the pate in the refrigerator. Meanwhile, hard-boil the eggs. Cut them in half and carefully remove the yolk.
Step 12
Mash the yolk with the chilled pate. Put the mass into a pastry syringe or pouch and squeeze through the nozzle onto the protein halves. Garnish with herbs, small tomatoes and serve.
