French Pate From the Liver (in a Slow Cooker)

by Editorial Staff

The liver pate turns out to be very juicy, tender and tasty, like a soufflé …

Ingredients

  • Liver – 700 g
  • Eggs – 4 pcs.
  • Bulb onions – 1 pc.
  • Butter – 100 g
  • Garlic – 1-3 cloves (your choice)
  • Cream (milk) – 300 g
  • Spice
  • Ground nutmeg
  • Salt
  • Pepper

Directions

  1. Peel the liver from films and veins, cut into pieces. Add oil. Grind with a blender or mince. Chop the onion, add garlic, eggs and grind with a blender into a gruel. Or, alternatively, just sprinkle the onion and chop the garlic. But in my recipes, I adhere to the health benefits of the dish, so I avoid the roasting process. Combine chopped liver, onion, eggs, garlic, cream (milk), spices, salt. Gently mix the liquid minced meat for the liver pate.
  2. We line the shape of the multicooker with oiled paper (we make a circle along the dia of the shape and a long rectangle for the sides). We spread the liquid mass for the liver pate into a multicooker greased and covered with baking paper.
  3. Cooking liver pate in a slow cooker on baking mode for 60 minutes. Let the pate stand in a slow cooker for 20 minutes (to keep it in shape). Using a steaming container, carefully remove the pate from the multicooker bowl. While it is upside down on the pallet, remove the paper. Turn the finished liver pate onto a dish and decorate with herbs.
  4. The liver pâté can be carefully cut into pieces or spread over your favorite sandwich. My family really love it for breakfast. And here’s a slice of delicious multicooker liver pate! Help yourself!
  5. If you decide to cook liver pate in the oven, then it will take you about an hour at a temperature of 180 degrees Celsius. Put liver pate in a preheated oven.

Bon appetit!

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