Chicken liver pate has a lot of advantages. A useful, affordable dish, it does not take much time to cook. Universal - it can be served for breakfast with sandwiches, used for filling when making pancakes, profiteroles.
It is necessary
- - chicken liver - 500 g;
- - onion - 1 pc.;
- - butter - 100 - 150 g;
- - pitted olives - 20 pcs.;
- - garlic -1 slice;
- - cognac or brandy - 30 ml;
- - salt and pepper to taste.
Instructions
Step 1
Peel the onion and garlic, chop finely. Heat a frying pan with 100 grams of oil, put onions and garlic into it, fry, stirring occasionally for 4-5 minutes.
Step 2
Rinse the liver, drain off excess water, clean from films. Cut it into pieces and fry with the onion. Cook for 8-10 minutes.
Step 3
Put everything in a separate container, mix with olives and cognac. Cool slightly, season with salt and pepper.
Step 4
Grind the resulting semi-finished product with a blender. Put the whipped mixture into the prepared form, fill with melted butter and leave in the cold for 2-3 hours. Serve the chicken pate with olives and cognac along with croutons or toast.
