Pâté
Description
The appetizer is quick and easy to make. Foie gras, translated from French, means "fatty liver." It is a French delicacy made from the livers of geese and ducks. I suggest making an "À la foie gras" pâté from ordinary chicken liver. In taste, only a true connoisseur will spot the trick; for the average person, it is simply a delicious and incredibly tender pâté that suits both any festive table and everyday meals. You can spread it on toasts and croutons, or enjoy it simply with various side dishes. It is very tasty and not difficult to make at all! Interested in my version? Then be sure to try it.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Dice the onion and garlic. Sauté the vegetables in a skillet with vegetable oil until tender.
- 3
Step 3
Rinse the chicken liver, pat dry, and transfer to the blender bowl.
- 4
Step 4
Mince the liver until smooth, add sautéed onion with garlic and egg yolks. Mince everything together once more.
- 5
Step 5
Transfer the mixture to a deep bowl, add milk, flour, salt, and spices.
- 6
Step 6
Mix everything until smooth.
- 7
Step 7
Pour the liver mixture into any suitable baking dish greased beforehand with vegetable oil. I also line the dish with foil for convenience. Pour water into a deep baking pan and place the dish with the liver mixture in it. Bake in a preheated oven at 175 degrees for 1 hour.
- 8
Step 8
Then remove the pâté, pour melted butter over it, and refrigerate for 2 hours.
- 9
Step 9
The "À la foie gras" pâté is ready. After the pâté has cooled, remove it from the mold and cut into 1 cm thick slices. Serve with warm French baguette, simply placing a slice on top without spreading it over the piece.