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


  • 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:


  1. Prepare the pate. Cut the onion into large cubes. Fry in vegetable oil until transparent.
  2. 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.
  3. 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.)
  4. Prepare croutons. Cut out slices of bread with a glass.
  5. Fry the bread in butter on both sides. (Maybe placed on a paper towel to absorb excess oil.) Cool.
  6. Boil quail eggs in boiling water (4-5 minutes), cool, and quickly peel.
  7. Transfer the liver pate into a pastry bag with a nozzle “star”. Squeeze the mass onto the croutons.
  8. Decorate the liver appetizer with egg halves and parsley. The dish can be decorated with lettuce leaves.

Bon Appetit!

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