Festive appetizer with chicken liver pâté
Description
Now you don't need to search for the best recipe. Serve the appetizer to the table.
Instructions
- 1
Step 1
1. Cut the onion into large cubes and sauté until soft in vegetable oil.
- 2
Step 2
2. Rinse the liver under running water, remove the membranes, and chop it. Add it to the onion to fry, stirring constantly, for about 5 minutes. Then cover with a lid and braise until done, about 8–10 minutes.
- 3
Step 3
3. At the end of cooking, season the liver with salt and pepper. Set aside to cool.
- 4
Step 4
4. Using a glass, cut circles out of the bread. Fry them in butter or vegetable oil on both sides. Place them on paper towels so they absorb the excess fat.
- 5
Step 5
5. Purée the liver in a blender, add 80 grams of butter. You should get a soft, airy mixture.
- 6
Step 6
6. Transfer the pâté into a pastry bag fitted with a star tip and pipe it attractively onto the crostini.
- 7
Step 7
7. Cut the quail eggs in half and use them to garnish the pâté. Add some herbs — and the dish is ready!