Liver pate

Step-by-step cooking

1. Step 1:

   

   Rinse the liver, clean the captivity and duct, cut into large pieces, soak in milk for half an hour.

2. Step 2:

   

   Peel carrots, cut into large pieces arbitrarily.

3. Step 3:

   

   Diced onion.

4. Step 4:

   

   Fry the onion in vegetable oil until transparent. Crush the garlic cloves with a knife, add to the onion.

5. Step 5:

   

   Add carrots, fry together with onions. Remove the garlic. Reduce the heat, cover with a lid, put out until the carrots are soft. Put it in a deep bowl.

6. Step 6:

   

   Get the liver out of the milk, dry it with paper towels.

8. Step 7:

   

   Fry the liver in small portions on a hot frying pan on both sides, no more than 2 minutes on each side, otherwise the liver becomes stiff.

9. Step 8:

   

   Pour brandy, add honey to the last portion of the liver after roasting, evaporate alcohol. Put the liver in a bowl with vegetables. Add salt, pepper, and herbs. Stir, cover with a lid. Allow to cool slightly.

10. Step 9:

    

    Pass through the meat grinder twice.

11. Step 10:

    

    Mix the soft butter gradually, in portions, with a mixer into the pate when it cools down.

12. Step 11:

    

    It turned out such a homogeneous mass that needs to be covered with a film and put in the refrigerator. Better for the night.