Chopped liver-egg pate is suitable for true gourmets, it goes well with dessert wine.
It is necessary
- - chicken liver - 500 g
- - onions - 1 head
- - red onion - 1 head
- - 1 small bunch of parsley
- - dessert, slightly sweet wine - 100 ml
- - goose fat - 3-4 tablespoons
- - black pepper - 0.25 tsp
- - sea salt - 0.5 tsp
- - eggs - 3 pcs. + 1 pc. for decoration
Instructions
Step 1
First, clean and cut the onion into half rings.
Step 2
Melt 2-3 tbsp in a skillet. tablespoons of goose fat and fry the onion over high heat, stirring occasionally, until golden brown, then transfer to another dish.
Step 3
In the same frying pan, melt the remaining tablespoon of goose fat, put the liver and fry it over low heat for about 15 minutes, turning constantly. Salt the liver at the end of frying, then it will be tough; and you can pepper at any time.
Step 4
When the liver is almost ready, pour in the wine and let the alcohol evaporate.
Step 5
Place the fried onion and liver in a blender bowl, add some of the sauce that remained after frying, and chop it so that you get large pieces. Add the remaining sauce and beat a little more.
Step 6
Add salt to the hot chopped liver, if necessary, pepper and stir.
Step 7
Boil hard-boiled eggs and peel.
Step 8
Grate 3 eggs on a coarse grater and mix with the pate. For serving, put the pate in a salad bowl.
Grate the remaining egg to sprinkle over the pate. You also need to sprinkle with parsley.
