Delicate chicken liver pate with sage and cognac.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizer |
| Servings (Default: 6) |
Ingredients
Ingredients- Chicken liver – 400 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Cognac – 50 ml
- Sage – 4 medium leaves
- Salt – 0.5 teaspoon
- Pepper mixture – 0.5 teaspoon
- Butter – 130 g
- Vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- Finely chop the onion. Fry the onions in vegetable oil for 2 minutes.
- Chop the carrots and add to the onions, fry for another 5 minutes.
- Add 50 g butter.
- Chop the sage, send to the pan with onions and carrots. Add salt and pepper there and fry for 5 minutes over medium heat.
- Rinse chicken liver and remove fat. Send the prepared chicken liver to the pan.
- Add cognac to the pan with vegetables and liver and simmer for another 7 minutes.
- Put everything in a blender, add 50 g of butter.
- Beat well. You can use a meat grinder.
- Put the fried liver into a mold.
- Melt 30 g of butter. Pour melted butter over the pâté and refrigerate for 10-12 hours overnight.
- The pate is ready.
Bon appetit!
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