Liver pate for children
1 serving
105 minutes
You can serve it on round salted crackers, it looks festive, and is also very tasty!!!
1
Clean the liver from veins and ducts, if gallbladders are found, they should be removed carefully to avoid bitterness affecting the liver (this bitterness may give a bitter taste to the dish), rinse well under running water, soak in milk for 1 hour.
- Chicken liver: 300 g
2
Remove the liver from the milk, rinse again, add water, salt to taste, add onion cut into 4 pieces, bay leaf, and allspice, bring to a boil over medium heat, and once boiling, simmer for another 20 minutes on low heat.
- Chicken liver: 300 g
- Salt: to taste
- Onion: 1 piece
- Bay leaf: 1 piece
- Black allspice: 2 pieces
3
After the liver is cooked, strain it, remove the pepper and bay leaf, place it in a blender, and blend for 1-2 minutes until visible chunks are gone.
- Chicken liver: 300 g
4
Add nutmeg, ground black pepper, starch, and butter to the mixture, and mix well. If the mixture is too thick, you can add a couple of spoons of the broth in which the liver was cooked.
- Ground nutmeg: to taste
- Ground black pepper: to taste
- Potato starch: 1 teaspoon
- Butter: 50 g
5
Place in a convenient container and chill in the refrigerator.
6