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
- 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.
- 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.
- 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.
- 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!
- 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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