With chicken liver pate and cheese
Gentle, bright, delicious pate.
Instead, you can use chicken liver beef, but chicken is obtained much tastier.
The amount of said ingredients is obtained 6-8 servings.
Instead, you can use chicken liver beef, but chicken is obtained much tastier.
The amount of said ingredients is obtained 6-8 servings.
Ingredients
- 500 g chicken liver
- 300 g of cheese
- Gelatin 10 g
- 150 g tomatoes
- 150 g of carrots
- 150 g onion
- greens
- salt
- vegetable fat
Preparation
Gelatin in 150 ml of cold boiled water and leave for 1 hour.
Finely chop the onion.
Dice tomatoes.
Finely chopped greens.
Carrots (raw) grate.
Cheese grate.
Fry the onion in vegetable oil until golden brown.
Add the liver, salt and fry until tender (10-15 minutes).
Cool.
Gelatin, bring to a boil, but do not boil.
Then cool slightly.
Skip liver through a meat grinder.
Mix liver and carrots.
Add half of the gelatin into the hepatic mass and mix.
Mix cheese, tomatoes and herbs.
Add the remaining gelatin in the curd and mix.
Place half of the liver in the form (form I used size 11-23 cm, and a height of 5 cm), smooth.
The liver lay all the cheese, smooth.
Cheese lay out the remaining liver, smooth.
Refrigerate for 5-6 hours.
Bon Appetite!
