Airy chicken liver pate
10 servings
120 minutes
A delicate airy chicken liver pate recipe. A minimal set of ingredients, nothing extra. Nutmeg and coriander are responsible for the aroma, butter and cream for the consistency.
1
Prepare the ingredients.
2
Clean the liver from blood clots and white debris.
- Chicken liver: 1 kg
3
Blend it until creamy.
- Chicken liver: 1 kg
4
Sauté finely chopped onion, garlic, a bit of nutmeg, and coriander in butter.
- Onion: 200 g
- Garlic: 30 g
- Nutmeg: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Butter: 100 g
5
Add cream to the pan, keep on low heat until thickened to form a sauce, and lightly simmer everything.
- Cream: 80 ml
6
When the contents of the pan cool slightly, combine it in a blender with the mashed liver.
- Chicken liver: 1 kg
7
Add salt and pepper to taste and 50 grams of softened butter. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 100 g
8
Pour the obtained mass into a tall mold for terrines or cakes.
9
Cover it with foil, place the mold in a tray filled with boiling water.
10
Send all this to the oven preheated to 120 degrees for 1 hour and 10 minutes.
11
Chill and serve.
