Pate is a very old delicacy. Even aristocrats appreciated this dish. Of course, now it is no longer as refined as it once was, but this can be fixed if you cook it at home.
It is necessary
- - butter - 25 g;
- - chicken liver - 500 g;
- - garlic - 2 cloves;
- - cream with a fat content of 20% - 100 ml;
- - cognac - 150 ml;
- - sugar - 1 tablespoon;
- - salt;
- - pepper.
Instructions
Step 1
Chicken liver must be washed and very thoroughly cleaned from films. Once this is done, cut it into small pieces. You should also chop the garlic.
Step 2
Put the butter in a skillet, reheat and put the chopped chicken liver in it. Fry it for 5 minutes while stirring continuously. Then add the garlic to the liver and cook for another 2 minutes. After the time has elapsed, leave the pan with its contents to cool.
Step 3
Chicken liver must be crushed to the state of minced meat. To do this, transfer it, along with the juice that has escaped from the pan, to a food processor. Pour the cream into the dishes where the liver was fried and heat them for 5 minutes.
Step 4
Add the heated cream to the chopped chicken liver in a food processor and combine.
Step 5
Take a cup and put the following ingredients in it: minced chicken liver, brandy and sugar. Also, be sure to season the mixture with pepper and salt. Mix everything thoroughly until smooth.
Step 6
Turn on the oven and preheat it to 190 degrees. Grease the pottery with oil and transfer the pate. Cover the dish with a lid and bake it for half an hour. Chicken liver pate with cognac is ready!
