Chicken Liver Pâté with Orange Gelée
Description
This appetizer is quick and easy to prepare. This simple-ingredient appetizer is sure to grace your festive table. The delicate pâté, complemented by a pleasantly flavored sweet-and-sour orange jelly, will delight you and your guests.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pâté.
- 2
Step 2
Dice the onion and sauté until tender in vegetable oil.
- 3
Step 3
Wash the chicken liver thoroughly and remove the membranes, pat dry with paper towels, and add to the onion. Cook over medium heat until the liver is done.
- 4
Step 4
Add butter to the prepared liver and pour in the cream, season to taste, and mix thoroughly.
- 5
Step 5
Grind into a smooth paste using whatever method is convenient for you. If necessary, add cream to achieve the desired result.
- 6
Step 6
While the pâté is cooling, prepare the orange jelly. Soak the gelatin in cold water until it softens, then dissolve it in a double boiler or in the microwave. Do not boil!
- 7
Step 7
Squeeze the juice from the oranges. If desired, you can use packaged juice of good quality. If the juice is very sour, add a little sugar.
- 8
Step 8
Mix the orange juice with the dissolved gelatin and stir thoroughly.
- 9
Step 9
Place the pâté in a suitable dish in an even layer, leaving room for the jelly.
- 10
Step 10
Pour the jelly and refrigerate for 1–2 hours until completely cooled.
- 11
Step 11
Serve the finished pâté chilled. Store in the refrigerator for no more than 3 days.
- 12
Step 12
The appetizer is ready. Serve at the table.