Chicken Liver Pâté with Cognac
Description
The recipe won't take much time. Chicken liver pâté recipe. Can be served warm or chilled.
Instructions
- 1
Step 1
Wash the liver and remove the membranes. Cut into small pieces. Peel the garlic and mince it.
- 2
Step 2
In a skillet, heat the oil. Stirring constantly, fry the liver for 5 min. Add the garlic, mix, and fry for 2 min more. Remove the skillet from the heat and let cool.
- 3
Step 3
Transfer the liver together with the released juices into the food processor bowl and mince to a paste. Pour the cream into the pan in which the liver was fried. Heat for 4 minutes.
- 4
Step 4
Pour the cream into the food processor bowl with the liver purée and blend again.
- 5
Step 5
Transfer the ground meat to a bowl. Add cognac, sugar, salt, and pepper and carefully mix until uniform.
- 6
Step 6
Preheat the oven to 190°C. Spread the pâté into an earthenware or ceramic dish greased with oil. Place a few allspice berries and 2 bay leaves on top. Cover with a lid and bake for 30 minutes. Let cool. Garnish the finished pâté with lemon slices.