Chicken Liver Pate in the Oven
Description
Perfect for the table and for drinks. The recipe turned out to be quite original — all the guests asked how I made it. The main bulk of the pâté here is covered with fatback, but you can choose bacon instead. This will create an appetizing crust and a beautiful appearance. In general, I suggest you read about it. Serve the appetizer to the table.
Instructions
- 1
Step 1
Slice the partially frozen pork fatback into thin slices. Line the bottom and sides of a baking dish with them, overlapping. Rinse the liver in advance and soak it in milk for 1 hour.
- 2
Step 2
Slice the peeled carrot and onion into rings. Sauté the vegetables in oil until soft. Pass the fat through a meat grinder, preferably twice. Hard-boil one egg, then slice it. Combine these ingredients in a blender together with the liver and egg yolk. Process everything in a food processor.
- 3
Step 3
Then add salt, nutmeg, cognac, and pepper to the resulting mixture. Mix well.
- 4
Step 4
Separately beat the egg white. Gently fold it into the liver mixture.
- 5
Step 5
Pour the pâté mixture into a mold lined with fatback. Fold the ends of the fatback toward the center, and on top place the remaining fatback and a bay leaf.
- 6
Step 6
Cover the mold with foil. Place it in a larger baking dish. Pour 2–3 cm of water into it. Put the dish in an oven preheated to 190°C for 2 hours.
- 7
Step 7
After this, pour off the fat from the pâté and place a weight on the foil. Leave the dish at room temperature for 2 hours. Drain the liquid that has formed. Turn the pâté upside down and remove it from the mold. Slice the appetizer and taste!