Chicken liver pate with cheese and garlic
12 servings
45 minutes
Chicken liver pâté with cheese and garlic is a refined dish of French cuisine that combines the tenderness of liver with the spiciness of cheese and the aroma of garlic. Traditionally, liver pâtés have been favorites among French gourmets, embodying richness of flavor and creamy texture. In this version, carrots and onions add a soft sweetness to the dish while cream provides velvetiness. Garlic adds a subtle sharpness and grated cheese gives a light dairy richness. Baking the pâté reveals its aromas, making it perfect for festive tables or sophisticated aperitifs. It is served chilled with crispy toasts or fresh baguette, complemented by a drop of good wine. This is a true gastronomic masterpiece that delights both classic enthusiasts and lovers of new culinary experiences.
1
Clean the chicken liver and fry it in vegetable oil.
- Chicken liver: 1 kg
- Vegetable oil: 4 tablespoons
2
Finely chop the onion and carrot, fry in vegetable oil. At the end of frying, add marjoram, salt, and pepper. Then add the fried liver, cream, and simmer on low heat.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 4 tablespoons
- Marjoram: to taste
- Salt: to taste
- Ground black pepper: to taste
- Chicken liver: 1 kg
- Cream: 200 ml
3
Cool the stewed mixture and blend it with softened butter, minced garlic, and grated cheese.
- Butter: 200 g
- Garlic: 3 cloves
- Grated cheese: 100 g
4
Place the prepared pâté in a heatproof dish and bake in the oven for 30 minutes at 150 degrees.
