Chicken Liver Pâté by Yulia Vysotskaya
Description
The appetizer is quick and easy to prepare. The simplest recipe for making pâté that even those who don't like liver enjoy eating. Combined with butter, it reaches the right consistency, and cream and cognac added during preparation give it a special aroma. You can use any liver, but chicken liver is good because the finished product turns out tender. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Yulia Vysotskaya always loves to experiment, and she always succeeds. This time, her culinary masterpiece is made from chicken liver. To start, clean and finely chop the onion.
- 2
Step 2
2. Fry it over low heat in butter.
- 3
Step 3
3. Then add the liver and spices.
- 4
Step 4
4. Fry, stirring constantly, until golden brown. Then pour in the cognac and cook until evaporated.
- 5
Step 5
5. Add the cream and simmer over low heat, stirring constantly.
- 6
Step 6
6. Then let the liver cool and blend it in a blender.
- 7
Step 7
7. The finished pâté should rest in the refrigerator for a while. Ideally, overnight.
- 8
Step 8
8. Make the croutons and serve Yulia Vysotskaya’s chicken liver pâté!