Mont Blanc Chicken Liver Pate

78

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Simple dish
    • 0.0.3 232kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  232kcal

• Rating

• Recipe

This is a French dish. Cooked with this recipe at home, chicken liver pate is incredibly tender and delicious.

Let’s get started!

Ingredients

0/10 ingredients

• chicken eggs 3 pcs.
• white bread 90 g
• cream 20% 100 ml
• butter 150 g
• cognac 1 tbsp. l
• garlic 1 clove
• salt 1 tsp
• ground allspice ½ tsp
• ground nutmeg 1 pinch
• � kg chicken liver

1ч 30мин1ч 30мин 232

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Steps

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1. Get the oil out of the refrigerator in advance, it should be room temperature. In a blender, beat the flesh rolls, pre-soaked in water. Liver also mashed in blender.
2. Put the liver in a large bowl, add bread, butter to it, beat with a mixer. Next lay eggs, chopped garlic, salt, spices, pour brandy, cream, beat well.
3. Generously grease a silicone mold with butter.
4. Pour mixture. As you can see from the photo, the shape of one liter is small, better to take a little more.
5. Cover with foil, put in the oven for an hour at a temperature of 200 degrees. Due to the small form, juice may leak out, substitute down pallet.
6. Put the fully cooled paste right in the form into the refrigerator at night, then store tightly closed, otherwise it will oxidize, you can use cling film.

Keywords:

• Snack
• pate
• chicken liver
• french