Anchovy essence

The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.

Chicken liver pâté with garlic and thyme is an elegant dish of European cuisine that combines a delicate texture with a rich, intense flavor. Its roots trace back to the gastronomic traditions of France, where liver pâtés became a symbol of sophistication. Here, the liver is sautéed to a golden crust and then combined with aromatic shallots, garlic, and thyme, adding a pleasant spiciness to the dish. The addition of brandy and anchovy essence enhances the depth of flavor while butter provides a silky consistency. This pâté is perfect for serving on warm toast or alongside fresh baguette. It can serve as an exquisite appetizer for festive tables or a refined addition to everyday menus. The tenderness, richness, and nobility of flavor make this recipe a true culinary classic.

Italian chicken liver salad is an exquisite dish that combines the tender texture of liver with the tangy notes of capers and anchovies, the sweetness of figs, and crunchy croutons. The origins of this recipe trace back to traditional Italian cuisine where chicken liver is often used to create rich flavors. Sautéed in olive oil and infused with brandy and chicken broth, the liver gains depth of flavor while fresh salad leaves add lightness and balance. The dressing made from olive oil and honey harmoniously ties the ingredients together, giving the dish a delicate sweetness. This salad is a wonderful choice for those who appreciate the blend of traditional Italian flavors with original accents, perfect for both festive dinners and light lunches.

Meat and kidney pie is a traditional British dish with roots in the 19th century when meat pies became popular among the working class. It features a rich, deep flavor from the combination of beef, calf's kidneys, mushrooms, and dark beer, while its aromatic, crispy puff pastry crust makes it a true culinary delight. The dish is perfect for a cozy family dinner or festive gathering. Worcestershire sauce and anchovy essence add zest to the filling, while beef broth enriches it with juiciness. In England, this pie is especially popular in pubs where it is served with mashed potatoes and green vegetables.