Liver Appetizer with Quail Eggs
by Editorial Staff
Chicken liver pate in the original design. A delicious hearty appetizer that can be served on a festive table.
Cook: 40 minutes
Servings: 8
Ingredients
- Chicken liver – 400 g
- Butter – 100 g (plus butter for toasts)
- Bulb onions – 1 pc.
- White bread (or loaf) – 8-10 slices
- Quail eggs – 8-10 pcs.
- Vegetable oil – 20 ml
- Salt to taste
- Black pepper – to taste
- Greens (parsley, salad) – for decoration
How to make a liver snack:
Directions
- Prepare the pate. Cut the onion into large cubes. Fry in vegetable oil until transparent.
- Rinse the liver, dry, and cut into pieces. Add the liver to the onion, fry for 5 minutes, stirring occasionally. Cover and simmer until tender (about 10 minutes). Season with salt and pepper.
- Cool the liver and grind it in a blender or mince it twice. Add butter and beat. (If the pate looks dry to you, add more oil.)
- Prepare croutons. Cut out slices of bread with a glass.
- Fry the bread in butter on both sides. (Maybe placed on a paper towel to absorb excess oil.) Cool.
- Boil quail eggs in boiling water (4-5 minutes), cool, and quickly peel.
- Transfer the liver pate into a pastry bag with a nozzle “star”. Squeeze the mass onto the croutons.
- Decorate the liver appetizer with egg halves and parsley. The dish can be decorated with lettuce leaves.
Bon Appetit!
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