Chicken Liver Pâté with Cognac and Pomegranate Jelly
Description
Perfect for the table and with drinks. I recommend this recipe for both festive and everyday tables. Serve the appetizer at the table.
Instructions
- 1
Step 1
Rinse the liver, remove the membranes, and pat dry. Cut into small pieces. Peel the onion. Soak the gelatin in pomegranate juice.
- 2
Step 2
Slice the onion into half-moons. Heat olive oil and butter in a skillet. Sauté the onion until translucent.
- 3
Step 3
Sear the chicken liver pieces until lightly browned. Pour in the cognac and let the alcohol evaporate.
- 4
Step 4
Pour in the cream, bring to a boil, and simmer the liver for a couple of minutes. Add sugar, salt, and pepper to taste. Remove from the heat.
- 5
Step 5
Transfer the liver stewed in cream to a blender and blend until smooth. Pour into a rectangular mold and level the top.
- 6
Step 6
Dissolve the soaked gelatin (do not boil!) in a double boiler and let it cool slightly. Pour it over the top of the pâté and sprinkle with pomegranate seeds. Refrigerate the pâté mold for 3–4 hours.
- 7
Step 7
Serve with slices of white bread or crispbread.