Turkey liver pate

24

• 2

• Time for preparing

  Contents

  • • 0.0.1 45 min
    • 0.0.2 Simple dish
    • 0.0.3 266kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  45 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  266kcal

• Rating

• Recipe

The paste is very tender and tasty, and the secret is that the liver is not cooked, but before cooking it is steeped at home in milk, then very quickly fried.

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Ingredients

0/8 ingredients

• Turkey liver – 1 kg
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Butter – 200 gr
• Cognac – 1 tbsp. l
• Salt; sugar; pepper to taste
• Ghee – 1 tbsp. l (for frying)
• Milk – 1 cup (for soaking the liver)

45 мин45 мин 266

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Steps

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1. Wash the liver, cleanse, soak in milk for half an hour.
2. Peel onions, carrots, wash, chop, fry in a pan with ghee, add sugar when frying.
3. Rinse the liver under cold water, add to the carrots with onions, salt, pepper, quickly fry over high heat, stirring.
4. Cover, simmer over low heat for half an hour, in five minutes introduce cognac to the end, mix.
5. Put the liver in a large bowl, add softened butter, stir well.
6. Puree with a hand blender.
7. Put in a container, close the lid, put in the refrigerator at least two hours. Serve the paste on toasts, croutons, bread rolls, as well as he can serve as a filling for boiled eggs. Enjoy your meal!

Keywords:

• pate
• turkey liver