Pate is a versatile dish that can be used as an appetizer, filling, or even a main course. The pate made from turkey liver turns out to be very tasty and tender.
It is necessary
- - 350 g turkey liver
- - 60 g lard
- - 1 small onion head
- - 2 cloves of garlic
- - 150 ml 10% cream
- - 1 chicken egg
- - 10 pcs pitted prunes
- - 1 tbsp. l. gelatin
- - 0.5 tsp nutmeg and oregano
- - ground black pepper
- - 250 ml chicken broth
- - 60 ml of cognac
- - 1 tbsp. l. Sahara
Instructions
Step 1
Place the prunes in a deep cup and pour 50 ml of brandy for 30-40 minutes.
Step 2
Finely chop the onions and fry until golden brown. It is better to use butter for a richer taste.
Step 3
Cut the turkey liver and lard into cubes and grind in a blender. Add sautéed onions, oregano and five prunes. Grind until smooth.
Step 4
Lastly, add the chicken egg, 2 tablespoons of brandy and sugar to the blender. Stir a little more.
Step 5
Sprinkle the prepared minced meat with fine salt, nutmeg, black pepper and pour in the cream. Put the minced meat in a rectangular dish and cover with a lid.
Step 6
Prepare a water bath. To do this, pour water (1/4 of the container) into a larger container than the one in which the minced meat is located and bring it to a boil. Preheat the oven to 180 ° C. After boiling water, put the dishes in the oven and make sure that they boil there. Place the minced meat dish in a water bath and leave for 55-60 minutes.
Step 7
Cool the finished pate well and put the remaining prunes on it.
Step 8
Put broth on fire. Separately, dissolve gelatin in two tablespoons of broth. When the broth is well warmed up, pour in the gelatin mass and heat, but do not bring to a boil.
Step 9
Pour the paste over the cooked jelly and refrigerate until it solidifies.
