Delicious, satisfying and deliciously tender - it's all about him, about homemade pate. In addition, if it is prepared at home, then you will be 100% sure of its naturalness. So, without any fear, offer your child (and not only) such sandwiches for breakfast. Or treat friends who have looked at the light with tartlets filled with pate mass. Such a cold appetizer will be appropriate at any table. And eaten with pleasure, and immediately!

Surely, many of you know how to cook pate at home. And they did it more than once. But there are many types of this wonderful nutritious treat. And they differ not only in the set of ingredients, but also in the method of preparation.

So, pate is a delicate pasty mass of a homogeneous consistency. There are a lot of products that claim to be the main role in the preparation of this yummy. And both animal and plant origin. But the recipe for making liver pate has become the most famous and widespread.

Liver pate is not only tasty, but also extremely healthy. It can be prepared from pork, beef, as well as chicken or goose liver.

In addition to the use of offal, pate can be meat or poultry: chicken, turkey. Various vegetables can be added to them - onions, carrots, pumpkins, etc. They also cook fish pate (from fish fillet) and cod liver.

There are also recipes for making lean variations of pate: from mushrooms, beans, lentils, from tofu cheese. Chopped nuts, seeds and greens will organically fit into the composition of such pates. Such varieties of it are good for vegetarians and fasting people. And also, being less caloric, they are ideal for dieters.

If you do not bother counting calories, then you will certainly like the bacon pate. Or from herring, better known as herring oil. They are both a hearty addition to main courses and a savory snack.

To prepare some types of pate, simply use a meat grinder or blender, seasoning them with spices. Others require heat treatment. They are cooked for a long time on low heat or baked future pate in the oven or slow cooker.

You will learn how to make delicious and beautifully serve homemade pate from our master classes with step-by-step photos.

Do you like tender pâtés? The combination of chicken liver, lard, fresh grape juice and roasted nuts gives a truly exquisite result. Such an appetizer can be safely served at the festive table - it tastes no worse than restaurant masterpieces.

When there is no meat or chicken offal available for making pate, you can successfully solve the culinary problem by preparing this spread from baked eggplant and boiled eggs. Cheap and cheerful!

Pates are among the simplest and most versatile snacks. I offer an interesting recipe for walnut-egg pate with onion confiture. The delicacy is prepared very easily, and eaten with great pleasure.

I want to tell you how to cook an original dish from carrots, nuts and pumpkins - vegetable pate. This beautiful sandwich mass with an exquisite taste can also be suitable for a vegetarian menu.

If you cook duck riet according to the classic recipe, then it will turn out to be too fatty and heavy. I propose to reduce the concentration of fat and add fresh flavor notes to the dish by adding berry and vegetable components.

Since the quality of store-bought pates leaves much to be desired, let's cook a delicious chicken liver pate at home with the addition of pieces of carrots and lard. Pate is suitable for making sandwiches, filling baskets.

French mackerel riete is a mouth-watering appetizer that looks a bit like a pâté. Riet is suitable for making toasts, rolls, filling baskets.

I propose to cook a veal liver pate, only without melted lard. The appetizer will not taste dry, because we will cover it with a small layer of butter. Delicate texture and pleasant taste of the dish...

Sandwiches are a great snack for any feast and a convenient snack. Today we offer to cook herring pate, which makes delicious and satisfying sandwiches, or filling for tartlets or rolls.

Do you want to just enjoy or have a hearty snack?! Spread on black bread or toasted white toast, this bean paté melts in your mouth and delights your taste buds. Delicious, light, healthy and nutritious...

The combination of chicken breast, pumpkin and sour cucumbers is a firework of taste! Prepare chicken pate according to our original recipe and make sure that this rather simple dish is worthy of the holiday table.

Pate of pork liver, onions and carrots is a great appetizer for both everyday and festive menus. If you prefer natural and healthy food, cook your own pate for your family according to our simple recipe.

What is good liver pate? It has a very delicate taste, which is usually liked by everyone - both adults and children. You can make sandwiches from it, which are actually universal: they are suitable for a quick but hearty breakfast, and for a snack at school or at work, and as a meal on the road. And liver pate is an excellent filling for all kinds of holiday snacks, from stuffed eggs to tartlets.

I am very impressed that making liver pate at home is a very simple process that does not take much time. So a very young hostess, who does not have much experience, and a mother of a large family, who simply does not have the opportunity to spend all day in the chores in the kitchen, can cope.

I hope I convinced you, and you also wanted to treat your loved ones to this delicious snack. Then I won’t distract you with general information anymore, it’s better to tell you right away how to cook chicken liver liver pate without much hassle.

Ingredients:

• 400 g of liver (chicken or turkey);
• 100 g of onions;
• 70 g carrots;
• 70 g butter;
• a pinch of nutmeg;
• salt, black ground pepper - to taste;
• 1 tablespoon vegetable oil.

Cooking liver pate at home:

We wash fresh liver in cold water. We remove films and veins. If the liver was frozen, thaw it in advance, keeping it in the refrigerator so that the defrosting process is slower. This will preserve the maximum amount of nutrients in the liver, it will remain elastic and practically will not differ from fresh.

Cut the onion into quarter rings or half rings, rub the carrots on a coarse grater.

Heat up a frying pan with vegetable oil. We spread the prepared onions and carrots in the pan and pass them until soft, 7-8 minutes.

Add the liver to the vegetables and fry everything together until the liver is ready, 12-15 minutes.

Readiness is checked as follows: with a wooden (or silicone) spatula, cut a piece of liver in half. If the liver is ready, no juice will stand out on the cut, it will be brownish (not burgundy!) in color. In order not to overcook the liver, check the cut every 2 minutes after 10 minutes of frying, because overcooked liver becomes dry, tough and then your pate risks not being so tasty.

Prepared liver with vegetables can be cooled for 5-7 minutes - just to make it comfortable to process them further. But it should not be completely cooled to room temperature, otherwise small grains may be felt in the pate.

We twist the liver with vegetables twice through a meat grinder (we use a grate with small holes).

Then add nutmeg, salt, pepper and melted butter. Mix until smooth.

The resulting pate will seem too soft - this is the result of the presence of liquid butter. Place the pâté in a lidded container and place in the refrigerator until completely chilled.

Many people think that there is simply no better snack than a liver pate. Delicate, airy and incredibly tasty pate, not everyone knows how to cook. How to remove the bitterness characteristic of pork liver, how not to overdry it in a pan and make the dish uniform in consistency and very tasty, we will tell in our article.

Secrets of cooking delicious pate

Many housewives deliberately bypass the pork liver, preferring beef or chicken offal to it. This is due to the specific taste and bitterness that can spoil the taste of the finished dish. The following recommendations will help you get rid of these troubles and cook a delicious and tender pork liver pate at home:

1. For pâté, only fresh pork liver is used, which has a moist, shiny surface without spots.
2. To get rid of the bitterness inherent in pork liver, you need to start boiling it in cold water, and not lower it into boiling water.
3. If you add a little sugar to the water during cooking, the liver will not boil soft and remain juicy.
4. So that the pate does not darken in the air and does not weather, it is poured with melted butter.

Classic liver pate with carrots

A delicious pork liver pate with fried vegetables and golden butter can be prepared according to the following recipe.

The cooking sequence will be as follows:

1. The liver (800 g) is washed under running water, dried with a towel and rubbed with salt to remove the film from the surface. Large veins and ducts are cut out.
2. The prepared liver is transferred to a saucepan and poured with cold water (1 l) with sugar (1.5 teaspoons). After boiling, it is necessary to remove the foam, add bay leaf and continue to cook the offal over low heat for another 25 minutes. Remove the cooked liver from the water, dry and cut into large pieces.
3. In a pan with vegetable oil (2 tablespoons), slices of garlic crushed with the flat side of a knife (3 pcs.) Are fried. After 2 minutes, the garlic can be removed, and the onion cut into 4 parts (2 pcs.) And coarsely grated carrots can be put into the fragrant oil. Then the liver is sent to the pan and fried for 2 minutes.
4. To give a nutty flavor and get the aroma of cognac, the liver in a pan must be flambéed. To do this, pour 2 tablespoons of cognac into the pan and set it on fire. After a minute, all alcohol burns out.
5. The fried liver, along with vegetables, is passed through a meat grinder with a fine grate. After that, the minced meat is crushed again with an immersion blender.
6. Soft butter (200 g) is beaten with a mixer until fluffy, and then, literally adding a tablespoon, the liver pate is added to the butter, mixing thoroughly. Add a pinch of salt and some black pepper.
7. The finished pork liver pate with carrots and onions is laid out in a glass or ceramic form and poured with melted butter (50 ml). Within two hours, the pate should cool in the refrigerator, after which it can be served at the table.

Pork liver pate with lard

Often, when preparing a pate, lard is added to the liver, due to which the appetizer becomes softer and easily spread on bread. The result is a very tasty pork liver pate.

The recipe for its preparation is as follows:

1. Sliced ​​liver (1 kg) is soaked for half an hour in milk.
2. At this time, sliced ​​\u200b\u200blard without a skin (200 g) and garlic (3 cloves) are fried in a deep frying pan. Then add a tablespoon of vegetable oil, chopped large onions (2 pcs.) And the same amount of carrots.
3. When the onion becomes transparent, the liver is laid out in the pan, salt and pepper are added.
4. The liver is stewed under a closed lid for about half an hour. After that, it must be removed from the pan, cooled, twisted through a meat grinder and additionally chopped with a blender.
5. Lastly, the pate is mixed with butter (170 g). The finished snack is poured with melted butter (30 g) and sent to the refrigerator for 1 hour.

Pork liver pate with cream

According to this recipe, the pate turns out to be more like a thick sauce, in which it is convenient to dip croutons or crackers. However, in the refrigerator, the snack becomes thicker and easily spreads on bread.

A delicious pork liver pate with a rich creamy taste is prepared as follows:

1. Carrots and onions are cut into arbitrary pieces and stewed under the lid in butter (70 g) until soft.
2. After 5 minutes, chopped pork liver (500 g) is added to the vegetables in the pan.
3. It is brought to half-ready for 10 minutes, then nutmeg (¼ teaspoon) and salt to taste are added.
4. Under the lid, the liver is stewed for another 20 minutes, after which it is transferred to a plate, cooled and twisted in a meat grinder.
5. In a frying pan with oil, where the liver and vegetables were fried, pour 80 ml of cream with a fat content of 10-20%, add turmeric and paprika (¼ teaspoon). The creamy mass must be warmed up well, then cooled and added to the twisted offal.
6. Grind the pate again with an immersion blender and you can serve it to the table.

Recipe for pâté baked in the oven

This dish can also be called the most useful, since the liver is not fried for it, but baked in the oven along with vegetables and butter.

To prepare snacks from pork offal, you need to grind all the ingredients (pork liver - 0.5 kg, onion and garlic clove) in a meat grinder. Add 50 ml of milk, salt and pepper to taste in the prepared minced meat. Next, pour in the melted butter and grind the minced meat again with a submersible blender.

After that, the pate is laid out in a small greased baking dish. From above it is tightened with foil. After that, the form is placed in a larger baking sheet, into which water is poured to the middle. Pork liver pate in the oven is baked at 160 degrees for 60 minutes. The appetizer is served chilled.

Liver pate from pork liver: a recipe in a slow cooker

Cooking pate in a slow cooker is even easier and faster than in any other way. The liver, washed and cut into pieces, is simply laid out in the multicooker bowl along with chopped onions, carrots and a clove of garlic. From above, the ingredients are poured with milk (180 ml). After that, the multicooker lid closes and the "Baking" mode is set. Cooking time is 35 minutes.

Salt and pepper are added to the stewed vegetables with liver to taste. After that, they are crushed with a submersible blender with a tablespoon of butter. It turns out a very tasty and low-fat liver pate from pork liver. The recipe for its preparation is very simple and accessible to everyone. For a beautiful appetizer serving, after grinding, the pate is transferred to a ceramic or glass jar and sprinkled with fresh green onions.

Pork liver pate in winter

Home-cooked pate can not only be served immediately, but can also be preserved for the winter. To prepare such an appetizer, sliced ​​​​pork liver (1 kg) is fried on both sides in butter (100 g), then the onions are sautéed and the ingredients are ground into minced meat in a meat grinder at least twice. Salt, pepper, nutmeg are added to the prepared minced meat. After that, the mass is heated over low heat.

Ready liver pate from pork liver is laid out in prepared glass jars. The recipe for an appetizer for the winter involves its obligatory sterilization in a pot of hot water for 2 hours. So that during the heat treatment the juice does not flow out of the pate, the minced meat should be placed in jars, not reaching the edge of 3 cm.

Pork liver pate cooked in a bag

To prepare this pate, all the ingredients (0.5 kg each of liver, bacon and onions) are freshly ground with an immersion blender to a homogeneous consistency. In the process of whipping, raw eggs (5 pcs.), Semolina (10 tablespoons), salt and pepper are added to them. Prepared minced meat should stand on the table for 15 minutes.

After the specified time, the minced meat is transferred to a baking bag, carefully tied up and lowered into a pot of cold water. Cook the pate for 2 hours over low heat. It is advisable to ensure that the bag does not touch the walls of the pan. The cooled pate is cut into slices and served at the table.

Culinary cuisines of different countries have many original and traditional recipes for cooking liver dishes. Rich in vitamins, iron, copper and other useful substances, the liver is good in itself, “a la naturel”. It is much more interesting to cook a real homemade liver pate, which can be used to make sandwiches, decorate the festive table and just for breakfast every day. The liver is especially useful for pregnant women and children, but not everyone perceives the product favorably with a special smell and bitterness.

Another thing is liver pate. Beautifully garnished with many mouth-watering ingredients, it has a delicate taste and almost does not taste like a liver. Sometimes it is even impossible to determine what it is made of, since this homogeneous dish is well crushed and mixed. It is recommended to soak pork and beef liver in milk before cooking to get rid of the characteristic aftertaste. Hot and cold spices, fruits, carrots and onions, butter - there are as many recipes as there are numerous combinations of ingredients. Often the composition of the pastes includes white wine or grape juice, sour cream (it removes an unpleasant aftertaste well). Boiled eggs are ground with all the contents and seasonings.

Becoming a true pâté expert is not difficult at all - all you have to do is decide once and cook the kind of liver that you have. And then do with it what you want - stuff eggs or pancakes, spread on bread and bake in the oven, or just take ready-made sandwiches for a working “snack”. Do not forget to stock up on a glass of white wine - it will best display and emphasize the great taste of the liver pate. So, we are preparing a homemade dish, without food additives and preservatives - according to the most appetizing recipes.

Liver pate - food preparation

The quality of a frozen liver can only be assessed at home, when defrosted, so in the store you can only pay attention to the production and storage time. It is much easier to verify the suitability of refrigerated products. The liver should not be too dark - this indicates that there was less pollution in the living filter of the animal's body. For the same reason, products from young animals are preferable, with a sweet smell without mustiness and specific impurities.
The liver of an old animal can be softened by soaking it in milk. The same goal can be achieved by dipping a piece for a couple of minutes in boiling water, throwing it on a sieve. Remove the films and cut out the veins and ducts to ensure that you get rid of bile, which can hopelessly spoil the dish.

Liver pate - the best recipes

Recipe 1: Beef liver pate

The best version of the liver is veal. It should be pale pink, with shades of gray and purple in some places, but not lumpy and brown. In order for it to be homogeneous, properly prepare - remove the spit and cut into large pieces. Peel and chop the onion, grate the carrot.

Ingredients: beef liver (400 grams), onion (1 pc.), white bread (can be a long loaf, 2 slices), carrots (1 pc), milk (300-400 grams), butter (1 spoon), salt, spices, herbs .

Cooking method

Fry the vegetables in vegetable oil until they become soft. Fry the liver very quickly in a frying pan over medium heat. Do not overcook, otherwise you risk getting a tough product. Salt at the end of frying. Mix with vegetables and add slices of white bread to the gravy - they absorb the liquid obtained during frying. Cover with a lid and leave to cool. Allow the mass to cool and grind everything. To do this, you can use the item that is more convenient for you - a mixer, a combine or just a mechanical meat grinder. Smooth and uniform in consistency, beat the mass, knead thoroughly. If the mass is too thick, add the liquid obtained by frying, milk or a spoonful of good sour cream, and mix again. We introduce softened butter at the very end - it will give a special splendor, smoothness and delicate creamy taste.

Recipe 2: Chicken liver pate

They say that you should not put spices in chicken broth, so as not to drown out the characteristic pleasant smell. But this does not apply to liver dishes at all. We will add spices, a little alcohol, a little gelatin, cream to the chicken liver pate - all this will help make our dish rich and saturated. Since the chicken liver itself is a little sweet, you can not put carrots. Do not hesitate - you will get a delicious dish that cannot be compared with store-bought options. As they say, prepare your fingers for licking, as the well-known saying requires.

Ingredients: chicken liver (500 grams), onion (2 pcs), garlic (20 cloves), cream (200 ml), sherry brandy (or cognac, 2 spoons), nutmeg, gelatin diluted in half a glass of water (1 teaspoon ), salt, ground pepper.

Cooking method

Chop the onion and garlic. Spread the liver on a paper towel or napkin and check if the bile residues are lost somewhere - we ruthlessly cut out all the suspicious pieces and throw them away. Cut large pieces into pieces. We fry the onion and garlic in butter in a pan, then take it out, and stew the liver in the same oil. When a beautiful crust forms, cool and grind everything well in a combine or pass 2 times through a meat grinder.

Add cream, salt, cognac or brandy, nutmeg and knead well. Form a large sausage and leave to harden in the refrigerator. Gelatin can be used for decoration: dilute in half a glass of water and add pieces of vegetables, herbs, large spices, pour over the pate and refrigerate for 1 hour. Gelatin performs not only a decorative function - under its layer the dish is stored much longer, more than a week.

Recipe 3: Pork Liver Pate

Pork liver is a sharper product. The recipe for beef liver will also make an excellent pate, but we will complicate the task and prepare a more serious dish, with the addition of meat, lard, spices and wine - in general, everything is as it should be for cooking pork dishes.

Ingredients: pork liver (1 kg), pork (500 grams), stale bread (250 grams), onions (3 pcs), carrots (1 large), melted butter (150 grams), lard (unsalted 150 grams), ground pepper (black and red), 200 ml of dry wine, salt, nutmeg.

Cooking method

Finely chop the onion, cut the liver into slices, carrot into small cubes. Boil everything together in a small amount of water, filter and pass through a meat grinder, adding spices. Pour a glass of white wine, melted butter. We grind the mass thoroughly. We lay out a dense food film on the table, spread a layer of pork fat on it and spread the pate. We wrap it in the form of a roll and put it in a saucepan on the pieces of bacon laid at the bottom. Close the lid tightly and place in the oven for 20 minutes at a temperature of 180 degrees.

Recipe 4: Goose liver pate

The famous foie gras is considered a recognized delicacy all over the world. It is necessary to stock up on real goose fat, a spoonful of cognac and Provence herbs. Goose liver should not be mixed with many vegetables, so as not to drown out its taste.

Ingredients: Goose fat (1 tablespoon), shallots (3 pcs), goose liver (200 grams), Provence herbs, garlic clove, cognac (1 tablespoon), pepper, salt.

Cooking method

Heat goose fat in a saucepan, add shallots, fry for about half a minute. Add the liver, Provence herbs and garlic, a little later cognac and pepper, salt. Cool the mixture a little and beat in a blender.

In another version of the foie gras, take some dried mushrooms (a tablespoon) and 150 grams of fresh butter. Prepare the mushrooms in advance - soak them overnight and boil them, so that only half a glass of broth remains. Add the mushrooms to the food processor and chop together with the fried liver. Put on a saucer in the form of a pyramid, grease the top with softened creamy small.

- It is believed that the older the liver, the longer it should be soaked in milk. It is enough to soak a young liver for 1 hour. You can add a few hard-boiled eggs and a bunch of greens to vegetables and liver, grind it all in a blender so that the mass is homogeneous. Greens can be tied with a thread into a bundle and boiled with liver, and then removed from the pan by the thread.

- You can serve pate to the table in an original way - for example, stuff small tomatoes with it and decorate with parsley sprigs on top, or make boats from boiled eggs.

Delicate, fragrant, spicy liver pate is a great option for breakfast or a snack. Make it at home with your own hands, so you can 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. Pour half of the total amount of sunflower oil into a 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. Cut the washed chicken liver 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;
• ground black pepper to 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. We decorate it with green onions and put it on a shelf in the refrigerator.
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 with 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

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.