Classic Chicken Liver Pate

Even, so to speak, in its naked form, without any embellishments, a pate can be textural perfection. But here, as in a fairy tale, three conditions must be met. First: butter, in which the liver should be fried . Replace it with vegetable oil - you will lose some of the creaminess, which is almost the main advantage of the pate. Second: before putting the liver in the frying pan, it must be thoroughly washed and, most importantly, wiped dry with paper towels, otherwise it will steam rather than fry, which, of course, is not a crime, but still inclines the pate to the state of dietary porridge. Third: you need to fry the liver exactly until the state when it has stopped bleeding, but still retains a pink inside under a darkened crust . However, even if you slightly overfried it, a powerful blender can save the situation and a little more butter, so that the liver can finally turn into a homogeneous, tender mass.