How to cook pork liver pate. Lamb liver pate. Pork liver pate in jars

Hello everyone! Bought lamb liver (approximately 1.5 kg), planned to make him liverwurst. But something was too lazy - she made a pate: easier, faster and still delicious!

I remember that I used to buy lung for dogs and cook it. If you cook it for a long time, about 3 hours, then the lung becomes soft-soft and, in taste and texture, it even resembles a boiled tongue. I decided to cook in a slow cooker - turned it on and forgot. The lung was cut into pieces, the heart was put whole. I also added a couple of pieces with a bone from a lamb leg. Here in the photo is a heart and meat on top - for clarity. Then I moved them down. Salted. I added some water, less than a glass.

I turned on the cartoon for 3 hours and forgot.After 2.5 hours I went to check it - it was cooked! Lightweight and soft.

She cleaned the lamb liver from the films, cut it into three parts and put it on top in a cartoon so that it would be steamed and would remain juicy.

So far, the point is, it turned out that the liver was cooked for me only 20 minutes (during the cooking process, I turned it over).

For food it turned out the way I adore - with blood !!! It was hard to resist not to eat it right there! However, such a liver is not suitable for pate - it will be tasty, definitely. But the pate will spoil very quickly.

Meanwhile I have onion fried ( 5 small onions). I threw the liver there, after cutting it into pieces - literally for 2-3 minutes, so as not to overcook, so that it just “reached”.

Scrolled through a meat grinder with a conventional grate. Turned it over three times. First, one meat with onions, then with creamy butter (500 g). By mistake I bought 72% oil - I never take it. It is not suitable for sandwiches, for cream and pastries - too. So I used it in pate. In the pate "agreed".

Then a third time I scrolled everything together.

She put the pate in the pate bowl. What didn’t fit, I put it in a container in the freezer.

And in the morning for breakfast - so sincerely spread on a sandwich !!!

Here's how I'll show you the structure:

My opinion: I liked the pate. He habitual hepatic is different, of course. The taste of the liver is not so pronounced. But in the case of lamb liver, this is even for the better. The lamb liver is slightly bitter. I read that you need to soak it first. I don't know if it would help. So from one liver this bitterness would be obvious. And here it is only slightly, slightly felt. I liked it - piquancy gives.

Oh, while I was writing, I went and smeared myself a sandwich! And she doesn't seem to be hungry. And so wanted! The last two photos I just took and added at the last moment.

BON APPETIT EVERYONE!

Pate from pork liver- a dish for all occasions. It can be prepared as classic version, and with the addition of other ingredients that will give the pate a special taste.

After this recipe, you no longer go to buy pate in the store.

For cooking you will need:

• butter packaging - 200 grams;
• two bulbs;
• two cloves of garlic;
• 800 grams of pork liver;
• salt, pepper, bay leaf.

Cooking process:

1. Peel the pork liver, rinse well, rub with salt, put in a saucepan and pour over cold water. Wait until the water boils and add the bay leaf there. Then cook for about 25 minutes more.
2. While the liver is cooking, chop the onion and fry in a pan. Now add the liver there and fry for another five minutes.
3. Grind the ingredients through a meat grinder or food processor to make a puree.
4. And now - main secret. Whisk butter to foam and mix with the liver mass. Add spices to your liking. Put the pâté in the mold and again pour a small amount of warm butter on top. Place in refrigerator to chill.

How to cook in a slow cooker

A multicooker is a versatile cooking device. It is also suitable for creating a delicious pate.

Required products:

• 50 grams of butter;
• one piece of carrots and onions;
• one bay leaf and one clove of garlic;
• about 400 grams of pork liver;
• salt pepper.

Cooking process:

1. We prepare all the products for the multicooker: we wash the liver, then cut it into pieces. Shred carrots into strips, onions into small squares. We do the same with butter.
2. We lower the products into the bowl of the multicooker. Add spices, bay leaf and mix well.
3. We set the "Baking" mode for 40 minutes and wait.
4. All that is left is to wait until the allotted time has passed and grind the boiled vegetables in a blender.

With smoked bacon

Pork liver pate with bacon is a hearty and quite fatty dish.

Required products:

• a small pack of butter - 100 grams;
• pork liver - 600 grams;
• onions and carrots - one each;
• bacon - 100 grams;
• lavrushka - 1 sheet;
• salt and pepper to taste.

Cooking process:

1. Heat the pan and fry the bacon well on it, so that the fat is rendered. Put the liver there and cook for about five more minutes.
2. Grind the onion with carrots, put to the liver, pour a little water, put the spices and simmer for 20 minutes.
3. After readiness, wait until everything has cooled, place in a blender or twist through a meat grinder until a homogeneous mass is formed.
4. Add softened butter, stir and set aside.

Liver pate with carrots

You can cook pork pate with vegetables, such as carrots.

Required products:

• kilogram of liver;
• a pack of butter - 200 grams;
• a few cloves of garlic;
• two carrots and one onion;
• spices - to your taste.

Cooking process:

1. Cut the liver into pieces, remembering to wash it well, and fry in a pan until a light crust forms. Then make the fire weaker and leave it to simmer under the lid until cooked, add spices.
2. While the frying process is in progress, do the same with onions and carrots, after chopping them. Add garlic here.
3. Mix the prepared ingredients and beat in a blender to a puree state, put the oil and mix well.

With butter

Butter in pate is a win-win option. But this combination is very high in calories.

Required Ingredients:

• 50 grams of butter;
• one bulb;
• a little salt, pepper and vegetable oil;
• 400 grams of pork liver;
• garlic clove.

Cooking process:

1. Cut the liver into pieces and fry it a little in oil.
2. Add the chopped onion to the liver, fry everything together again for a couple more minutes. Pour in the spices. Cover with a lid and simmer until done.
3. Wait until the resulting mass cools down a bit, and twist it in a meat grinder. You can use a food processor or blender.
4. Mix the pâté with butter and refrigerate for a while.

With added cheese

Cheese variant. It is advisable to use hard cheese with a pronounced taste.

Required Ingredients:

• a small package of butter - 100 grams;
• 600 grams of liver;
• 200 grams of cheese;
• salt pepper;

Cooking process:

1. Rinse the liver well, fill it with water and let it stand for a while to improve the taste.
2. Heat a frying pan and fry a little vegetable oil chopped onion. Then lay out the liver and bring everything to readiness. Don't forget to add spices.
3. Grind all the ingredients in a blender, add grated cheese on a coarse grater. Mix well and put in the refrigerator.

Pate with boiled pork liver

In this recipe, instead of frying, it is proposed to boil the liver.

Required products:

• a little butter - 50 grams;
• 400 grams of pork liver;
• onions and carrots one by one;
• spices to taste;
• one garlic clove and one bay leaf.

Cooking process:

1. After the liver has been washed and soaked in water for a while, put it in a saucepan, add bay leaf there, bring to a boil and wait until it boils.
2. At this time, fry the carrots and onions in a pan, adding garlic to them.
3. Mix the vegetables with the liver, twist in a meat grinder. Put soft butter to the pate, put it in a container and let it stand for a while in the refrigerator.

With the addition of mushrooms

Mushrooms can be used any, both forest and champignons.

Required products:

• 300 grams of mushrooms;
• 400 grams of liver;
• one bulb;
• 100 grams of butter;
• spices to your taste, a clove of garlic.

Cooking process:

1. Chop the onion, fry it a little in a pan, add the selected mushrooms to it, fry for some more time.
2. Then put the chopped liver and garlic to the vegetables. Bring all the ingredients to readiness, but do not overcook. Seasonings can be added at this stage.
3. When everything is ready, use a meat grinder or combine to make a homogeneous mass. Add chopped butter to the resulting pate and mix well.

Recipes pork pate, which can be easily and inexpensively prepared at home simple ingredients, try!

The pate is tasty and satisfying, well cut into thin slices.

• Pork liver - 1.2 kg
• Undercuts (peritoneum) - 800g
• Onion - 400g
• Carrot - 200g
• Ground black pepper
• Eggs - 3 pcs.

Undercut (without skin) cut into large pieces. Clean the liver from the duct and also cut into large pieces.

Cut the onion into quarter rings. Grate carrots on a coarse grater.

Put a layer of underlay into the bottom of a thick saucepan. Top - a quarter of carrots and onions. Salt and pepper. Then lay a layer of liver and again onions with carrots. Salt and pepper.

Repeat layers. The top should be onions with carrots. Pour in 150 ml of boiled water, cover with a lid and put in an oven preheated to 200 degrees for 1 hour. Reduce the temperature to 175 degrees and bake for another hour.

Let the meat with the liver cool down and pass through the meat grinder twice. Or once through a meat grinder and punch with a blender until smooth.

Add yolks and stir.

Add the beaten egg whites and fold in gently from bottom to top.

I lined one baking dish with strips of bacon. This is not necessary, but it turns out tastier and more beautiful. I filled the form with pate and closed it with bacon. The rest of the pate was laid out in disposable aluminum molds. I put the pork liver pate for 20 minutes in the oven, heated to 180 degrees. Allow the pate to cool slightly in the molds, and then turn them over onto a dish.

Pork liver pate is ready. Bon appetit!

Recipe 2: homemade pork liver pate

• Pork 700 grams
• Pork liver 300 grams
• Onion 1 pc.
• Cognac 50 ml.
• Salt 2 tsp
• Ground black pepper 1 tsp

Wash the pork neck, dry, cut into pieces.

Wash the pork liver, remove films and bile ducts.

Skip the pork and liver through a meat grinder along with the peeled onion. Add cognac, salt and pepper to the minced meat, no more spices are needed, I remind you, this is a homemade option. Thoroughly mix the mass.

Traditionally, terrine is baked in the terrine pans, which are rectangular, with high sides, a glass or ceramic cake pan is suitable. If possible, buy a piece of pork fat on the market and cover the mold with it so that the edges hang down, if not, just put the minced meat in the mold and compact. Put a couple of bay leaves on top of the mass and wrap the edges of the stuffing box (if using.

We heat the oven to 180 degrees. We take a suitable deep baking sheet and put a form or several forms with terrine in it. Pour boiling water into a baking sheet so that it reaches 2/3 of the height of the mold and put the baking sheet in the oven for one hour and twenty minutes. We take out the finished pate from the mold, cool, cover with a film and send it to the refrigerator for two days.

Recipe 3: how to make pork pate at home

Today we will prepare a pork liver pate in the form of a beautiful roll stuffed with cream, which we will prepare from egg yolks and butter. Pork liver pate is so outwardly beautiful and tasty that it can decorate any festive table, buffet table, as well as your own. exquisite taste will delight your guests. Pate can be served on the festive table cut into pieces as an independent snack, as well as spread sandwiches.

Despite the large number of steps in the recipe, pork liver pate is very simple and not difficult to prepare. As for products, in the recipe we will use products that are available to absolutely everyone, and they can be purchased at any outlet.

• Pork liver - 1000 grams
• Fat - 300 grams
• Carrot - 1 carrot
• Onion - 1 bulb
• Salt kitchen - 1 teaspoon
• Butter - 200 grams
• Ground black pepper - ¼ teaspoon
• Hard boiled chicken eggs - 8 eggs
• food foil

And now let's move on to the recipe with a photo, namely the step-by-step preparation of a dish with photos.

Highly tasty dish succeed. First, let's prepare the products for the pate.

How to cook pork liver pate - recipes with photos, step by step cooking dishes:

Rinse a fresh piece of lard and cut into medium-sized cubes, as in the photo. Salo can be cut directly with the skin.

Rinse the pork liver, cut into medium-sized pieces. At the same time, removing veins and hymen.

Peel onions and carrots and cut into pieces, as in the photo.

Heat up a frying pan, add lard and fry. As soon as a sufficient amount of fat appears in the pan, add the liver pieces and fry the liver a little, about 5 minutes.

As the pork liver has acquired a light color, we will immediately add salt and pepper to it.

Now add onion and carrot pieces to the liver, as in the photo.

We cover the pan with the liver and vegetables with a lid, set the fire to a minimum and simmer until cooked, stirring from time to time. Cool the cooked liver to room temperature.

Hard-boiled eggs are peeled.

We cut the chicken eggs into two parts lengthwise, carefully remove the yolk from the eggs and put it in a saucer. We do not need proteins, so you can use them for cooking other dishes.

The liver has already cooled down, and we pass it through a meat grinder 2-3 times along with lard, vegetables and the resulting juice during frying.

The resulting liver mixture is crushed with a spoon, as in the photo. You should get a slightly wet liver mass, if the mass turned out to be dry, then sprinkle some of its water.

We wipe the egg yolks through a sieve, as in the photo.

You should get such a beautiful and tender crumb of egg yolks.

Butter should be held for 20 minutes room temperature to make it soft. We combine soft butter with a tender yolk mass.

Stir the cream well with a spoon until smooth. The cream for filling the pork liver pate is ready.

We spread a piece of food foil on the table, and spread the pork liver pate on it in an even and thin layer in thickness.

On a layer of pork liver pate, apply a layer of yolk-butter cream, smearing it over the entire surface with a tablespoon. Try to spread, retreating from the edges, approximately 0.5-1 centimeter, as in the photo.

To roll the roll tightly, you need to start rolling the pork liver pate on one side with foil, slightly rolled up, pulled out the foil and tucked it up, rolled it up a little, rolled up the foil and so on until we roll up the whole liver paste into a roll.

Since the pork liver pate is long, it can be easily divided into two parts, which we will do with you.

We wrap two parts of the pork liver pate in foil and put it in the refrigerator for 8-12 hours, so that our pate is infused and acquires an excellent aroma and unique taste.

After 8-12 hours, we take out the pork liver roll , cut across not thick slices or spread them on sandwiches and treat guests to a beautiful and tasty snack on holiday table. Bon appetit!

Recipe 4: pork liver pate at home

• pork liver - 500 grams,
• onion - 150 grams,
• carrots - 150 grams,
• butter - 200 grams,
• 30 grams of refined vegetable oil,
• ground black pepper, salt - to taste.

We wash the liver under running water, cut out the veins, ducts and cut into small cubes. My carrots and onions, peel and also cut into small cubes or grate. Fry the onion in vegetable oil for five minutes over medium heat.

Put the carrots in the pan and fry for another 10 minutes if it is grated, 20 minutes if it is diced. You can make it easier - bake liver pate in the oven. Lubricate the baking dish with vegetable oil, put the chopped vegetables and liver, put in the oven, heated to 180 degrees, for 30 minutes. It is best to cover or seal with foil.

You need to chop the liver with vegetables into a pate. You can twist the contents of the pan twice with a meat grinder with a fine sieve, but it is better to use an immersion blender. So the pate will turn out more tender and airy. Grind the liver with vegetables into a homogeneous mass without lumps, salt, pepper. Salt is better to take fine grinding.

Spread softened butter. Before preparing the pate, simply leave it on the table for at least half an hour. Take real oil, which contains only cream. The spread will spoil the taste of the pâté. Grind the paste with butter again so that the butter is evenly distributed.

Take a plastic or glass container and line it with cling film so the pâté can be easily removed and placed on a plate. Although you can not use the film and spread the paste directly from the container. We remove the pate in the refrigerator until completely solidified, and then serve it to the table.

Bon appetit!

Recipe 5: Pork Liver Pate with Butter (Step by Step Photos)

Pork liver pate with butter - simple, but very tasty snack, which you can cook for your family and guests. Homemade pâtés are especially popular, especially liver ones. The pate is not difficult to prepare, but it turns out tender and fragrant. Pork liver is in no way inferior to beef or chicken, especially when preparing this appetizer. Try it, you will definitely like this pate.

• pork liver 500 g
• onion 1 pc.
• carrot 1 pc.
• butter 100 g
• salt to taste
• ground black pepper to taste
• vegetable oil 3 tbsp.

Recipe 6: How to make a simple pork pate at home

• 300 grams of liver
• 30 grams of butter (take better quality),
• 1 onion
• 1 carrot
• salt to taste
• vegetable oil

Put the liver in a bowl, cover with water and leave for 20 minutes. Then drain the water, rinse again. Transfer the liver to a cutting board and cut it up.

Peel carrots and onions. Cut the onion, carrot - grate on a fine grater.

Fry the liver in a pan, be sure to salt it.

Put the carrots and onions to the liver. Also fry.

Twist the mass in a meat grinder, add oil.

Then puree the mixture until smooth.

Pork liver pate is ready! Consider the fact that it is stored no more than 3 days.

Recipe 7, step by step: how to make pork pate with onions at home

Homemade pork pie recipe. I like that it cooks very quickly. And the taste of course does not compare with the store.

• pork liver - 500 g;
• large onion - 1 pc.;
• large carrots - 1 pc.;
• salt - to taste;
• vegetable oil - for frying;
• butter - 200 g;
• water - 200 ml

First you need to clean and cut the onion. You can cut both large and small, because everything will then be ground in a meat grinder. The frying pan, on which she poured vegetable oil, put it on the fire and put the prepared onion.

While the onion comes to softness in a pan, I peel and rub the carrots on a coarse grater.

I add carrots to the onion in the pan.

Naturally, after mixing, I bring it almost to readiness. At this time, I cut the soaked and washed liver into large pieces.

I put the liver in the pan with the vegetables.

poured water

and let it simmer for 15 minutes.

During this time, the water will evaporate, and all the contents in the pan will cook. I take the butter out of the fridge and let it thaw a little.

I collect a grinder. I use the smallest grid.

Anyone who has a blender can use it. I pass through the meat grinder everything that was in the pan.

I add already softened butter, I try for salt (if necessary, I add some salt) and rub everything until a homogeneous mass. Of course, you could also use a mixer, but I didn’t do this, because I was too lazy to wash another dish later.

I put the prepared pate in clean and dry containers, put it in the refrigerator.

The product is natural, quickly prepared, little money and time was spent. When you need to have a snack or drink tea, coffee, you just need to spread the liver pate on bread.

Recipe 8: Pork Liver Pate (simple with photo)

The stores have a huge selection of all kinds of pastes, for example, from the liver. Those who make such purchases from time to time know that a good pate, as a rule, is not cheap, and the product that has a democratic price, unfortunately, is not as good as we would like it to be.

All this is a very good incentive to cook good quality pâtés at home. The production of pates at home, however, takes some time, but this is compensated by their quality and cost.

• Liver 650 g
• Vegetable oil for frying
• Salt to taste
• Pepper to taste
• Carrots 2 pcs.
• Onion 1 pc.
• Butter 180 g

Cut the liver into pieces. It is possible - quite large, because subsequently the pieces will need to be crushed.

We fry the liver in a pan in pork fat or vegetable oil, along with chopped onions and grated carrots. Salt, pepper. If you like any seasonings for meat, then you can add them. We will need a lot of oil, as vegetables will absorb it, so we can add if necessary.

Hello!

Today I will tell you about another way to cook homemade liver pate.

To prepare liver pate at home, we need:

• Liver - 0.5 kg,
• carrots - 1 large or 2 small,
• onion - 2 medium,
• garlic - 1 clove,
• butter or ghee - 1 tablespoon,
• milk - 180 ml,
• salt and spices to taste,
• if desired, add bay leaf and peppercorns, which are removed after cooking the liver.

Homemade pate can be prepared from any liver: beef, pork, lamb, chicken, goose, turkey.

How to make homemade liver pate

Wash the liver, clean from films and thick ducts, cut into large pieces. Coarsely chop all vegetables, carrots can be grated on a coarse grater. Vegetables will give the homemade liver pate tenderness and juiciness.

You can cook homemade liver pate according to this recipe in a brazier, frying pan or Dry Cooker (Dry Cooker) with a lid. Just add the liver and the rest of the ingredients for the pate, pour milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

liver, onions, carrots, garlic, milk put in a bowl for cooking in microwave oven(microwave) and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about as much as milk. After the microwave signal, let the liver stand in it for another 5 minutes. Well, I advise you to salt the liver after it is cooked, hot.

You can cook the components of homemade liver pate in a slow cooker ,

It is very easy to cook homemade liver pate in a multicooker, it will save you from the stirring process 🙂 Load the liver, onions, carrots, garlic and milk into the multicooker bowl, select the “baking” program and set the cooking time to 35 minutes. The start button starts the process. Our slow cooker is cold, so we increased the cooking time a little. Salt the liver preferably at the end of cooking.

We put it in a container for cooling in the refrigerator, I used silicone mold for cupcakes.

A detailed photo recipe for liver pate has been mounted for you in a video slideshow:

Such homemade liver pate can be used for sandwiches and as a filling for stuffed eggs and potato boats. And from the liver pate you get delicious roll With butter.

Delicate, fragrant, spicy liver pate is a great option for breakfast or a snack. Make it at home with your own hands, so you will be sure that there are no impurities in the food - only natural ingredients. Make sandwiches, pies or snacks with it.

Grocery list:

• one bulb;
• chicken liver - 250 gr;
• one carrot;
• butter - 150 gr;
• salt - 6 gr;
• non-aromatic oil - 50 gr;
• black pepper - 3 gr.

Step by step preparation:

1. We take out a portion of the oil from the refrigerator in advance. Let it soften a little.
2. Process the onion and carrots by peeling and washing them.
3. Chop the onion into small cubes.
4. We pass the carrots through a medium grater.
5. Half of the total sunflower oil pour into a frying pan, heat on the stove.
6. We shift the onion and pass for 5 minutes, reducing the heat.
7. Pour the carrots, cook for another 10 minutes, stirring from time to time with a spatula.
8. washed chicken liver cut into pieces.
9. Pour the remaining oil into the frying pan and cook the liver cubes in it.
10. After 5 minutes, turn off the strong fire.
11. Grind roasted vegetables and liver in a meat grinder.
12. When they are cool, add butter, spices and salt. We mix.
13. We close the mass in the refrigerator for half an hour.
14. The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pâté has cooled, remove it from this mold and garnish with a sprig of parsley.

In a slow cooker

You will need:

• two medium carrots;
• two cloves of garlic;
• chicken liver - 0.5 kg;
• black ground pepper taste;
• butter - 100 gr;
• two bulbs;
• salt - 7 gr.

How to cook pate:

1. Wash the liver from mucus and cut into pieces.
2. Finely chop the peeled onions.
3. Grate carrot roots.
4. Put the pieces of liver and vegetables in a multicooker bowl.
5. We chop the squeezed garlic there, pour pepper and salt.
6. Mix all products, close the lid.
7. Set the multicooker cooking program to the "Extinguishing" mode. Time - 1 hour.
8. As soon as the kitchen appliance signals the end of cooking, we transfer the juicy steaming mass to another container, cool it.
9. We throw a piece of butter there, load it all together in a blender and grind it.
10. If the pâté seems too dry, add milk to it.
11. Transfer the homogeneous mass of pate into molds and put in the refrigerator.
12. After an hour, you can enjoy the taste of natural homemade food.

From beef liver

Main components:

• milk - 150 ml;
• beef liver - 1 kg;
• two bulbs;
• two green onions;
• salt to taste;
• two carrots;
• butter - 150 gr;
• black and red pepper - 10 gr;
• sunflower oil - 40 ml.

How to make Beef Liver Pate:

1. Cut the liver cleaned from the films into strips.
2. Grind the onion with a knife, and the carrots on a grater.
3. We turn on the gas stove at full power, put a pan with butter and pieces of onion, liver and carrots.
4. Fry them in this mode for 5 minutes.
5. After that, pour in the milk, pour in salt, peppers and simmer under the lid for 20 minutes at reduced heat.
6. Once everything is ready, cool the mass and grind it with a blender.
7. Heat the butter separately.
8. Add half of its amount to the pate and once again go through it with a blender.
9. We spread the dish in a mold, fill it with the remaining butter.
10. Decorate it green onion and put it on a shelf in the fridge.
11. After 4 hours, the pate can be spread on bread. Bon appetit!

With the addition of mushrooms

Mushrooms will add zest to the usual liver pate. It turns out unusually tasty and fragrant.

Recipe Ingredients:

• one bulb;
• cream - 90 ml;
• clove of garlic;
• chicken liver - 0.5 kg;
• champignons - 0.2 kg;
• a piece of butter - 50 gr;
• two bay leaves;
• olive oil - 40 ml;
• five peas of pepper;
• white wine - 90 ml;
• nutmeg- 5 gr.

Cooking method:

1. Add chopped onion and garlic to the pan, pour vegetables olive oil and fry.
2. After three minutes, transfer 100 grams of chopped mushrooms.
3. After another 3 minutes, add pieces of liver, nutmeg, pepper and bay leaves, pour wine. Simmer the mass for 20 minutes.
4. Remove the bay leaf and pepper from the pan.
5. Transfer everything else to a blender and turn it on to medium power.
6. At the same time, pour in the cream and soft butter.
7. Prepare the form for the pate and transfer the homogeneous mass into it.
8. We still have 100 grams of mushrooms left. We chop them finely, pass them in a frying pan and put them on a pate.
9. As soon as they cool down, put the pate in the refrigerator.

From pork liver

A very satisfying, nutritious pate is obtained with the addition of pork liver.

You will need:

• cognac - 40 ml;
• liver - 1 kg;
• one bulb;
• nutmeg - 5 gr;
• one carrot;
• non-aromatic oil - 30 ml;
• butter - 90 gr;
• salt;
• black pepper;
• one leaf of lavrushka.

How to make Pork Liver Pate:

1. Pork liver pour milk and leave for 3 hours. During this time, all the bitterness will leave the product.
2. Finely chopped onion and carrots are sautéed in a frying pan.
3. After 5 minutes, add liver pieces.
4. The food is stewed with a little oil for 20 minutes under the lid.
5. Pour pepper and salt to it, put a bay leaf.
6. As soon as the contents of the pan have cooled, we twist it through a meat grinder.
7. To a homogeneous mass, add cognac, liquid butter, a pinch of nutmeg.
8. We beat everything with a blender.
9. The pate is ready. It remains to shift it into a bowl and put it in the refrigerator for a couple of hours.
1. Boil the eggs until they are fully cooked. When they cool down, clean and grate.
2. Transfer the liver to a wide bowl and mash with a fork.
3. We skip garlic cloves under the press, finely chop the dill. We pour everything to the liver.
4. Add mayonnaise and eggs. Mix well.
5. You can leave the pate as it is, or you can grind it in a blender. Bon appetit!