Delicate chicken liver pate with sage and cognac.

Summary

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

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Instructions

1. Finely chop the onion. Fry the onions in vegetable oil for 2 minutes.
2. Chop the carrots and add to the onions, fry for another 5 minutes.
3. Add 50 g butter.
4. Chop the sage, send to the pan with onions and carrots. Add salt and pepper there and fry for 5 minutes over medium heat.

   

5. Rinse chicken liver and remove fat. Send the prepared chicken liver to the pan.
6. Add cognac to the pan with vegetables and liver and simmer for another 7 minutes.
7. Put everything in a blender, add 50 g of butter.
8. Beat well. You can use a meat grinder.
9. Put the fried liver into a mold.
10. Melt 30 g of butter. Pour melted butter over the pâté and refrigerate for 10-12 hours overnight.

    

11. The pate is ready.

Bon appetit!