Chicken liver pate with vegetables and eggs
10 servings
60 minutes
Chicken liver pâté with vegetables and eggs is a refined dish of European cuisine that captivates with its delicate taste and rich aroma. Historically, pâtés were popular in France, served as a delicacy at exquisite feasts. In this recipe, tender chicken liver combines with sweet carrots, soft butter, and aromatic onions, while boiled eggs add lightness and a creamy texture. Blending the ingredients creates an airy consistency, and chilling enhances the flavor harmony. The pâté is perfect for a festive breakfast or light snack, beautifully complementing fresh bread, toasts, or savory crackers. It can be garnished with herbs or spices for a personal touch. This recipe is a true delight for gourmets who appreciate tenderness and balanced flavor.
1
Prepare everything necessary for making the pâté.
2
Boil the eggs hard.
- Chicken egg: 5 piece
3
Peel the onion and carrot.
- Carrot: 1 g
- Onion: 1 head
4
Grate the carrot on a coarse grater.
- Carrot: 1 g
5
Dice the onion.
- Onion: 1 head
6
Fry onion and carrot in a pan.
- Carrot: 1 g
- Onion: 1 head
7
Add seasoning to the fried vegetables and salt.
- Vegetable seasoning: to taste
- Salt: to taste
8
Place the prepared vegetables in a bowl.
9
Place the washed liver back in the same skillet.
- Chicken liver: 1 kg
10
Salt and fry, transfer to a large bowl while the liver is hot.
- Salt: to taste
11
Also place the warm vegetables there.
12
Add room temperature butter to the same bowl.
- Butter: 250 g
13
Peel the eggs and add them to the other ingredients.
- Chicken egg: 5 piece
14
Mix all the ingredients while they are warm.
15
Blend until smooth (if no blender, can pass through a meat grinder).
16
Place in convenient containers and refrigerate until cool.
