Beef liver pate: restaurant in our house

Many centuries ago, when medicine was still in its infancy, Avicenna recommended that people with poor eyesight take daily goat's liver juice. In ancient Greece, Egypt, the dishes from this product were considered a delicacy. What is the secret of this popularity of the liver?

This gland, especially beef, is very easily digested. It is rich in vitamins A, B, C, calcium, iron, magnesium, other microelements. A wide range of proteins, which are contained in it, are not found in such quantity in any of the by-products. It is established that only one dish from it is enough to get the body all the necessary elements for the whole day.

In all restaurants it plows from beef liver, goose or any other is considered a delicacy. But these pates are easy to prepare at home.

Decoration of the table can be a pate from beef liver at home. To prepare it you will need:

• liver - a kilogram;

• smoked bacon or brisket - 200 g;

• fatty salted - 50 g;

• Garlic - to taste;

• onion - large head;

• salt;

• pepper;

• sugar - on the tip of the spoon;

• cognac -80 g.

The liver is boiled with onion, brisket. When the first becomes pink in the middle, drain the water, blend the finished ingredients, gradually adding salt, cognac, sugar, pepper, garlic. A negligible amount of sugar enhances the taste properties of all foods. You can use a meat grinder, but such a pate from beef liver will be rougher. Almost ready dish is laid out in the form, top is laid salted bacon, covered with foil. The mold is placed in a pan with water, all put together in the oven for an hour. Baked pate turns tender, and cognac gives it a special refinement.

To prepare the pate from beef liver in a rustic way, you need to take other products:

• liver - a kilogram;

• carrots - 4 pieces;

• onions - 2 heads;

• eggs - 4 pieces;

• butter - 100 g;

• salt;

• pepper;

• cumin, anise (optional).

Eggs are boiled separately, the liver is cooked with onions, carrots. All together, the products are well blended with the addition of salt, spices, melted butter. Ready pate of beef liver is laid out in tartlets (although you can do with ordinary dishes), put for a few minutes in the refrigerator. Ready pate can be put on culinary paper, roll up with rolls. Then the butter (frozen) is better to put in its middle the whole piece. So it looks like pate, which is sold in stores.

Pate from pork liver is delicious . The recipe for its preparation is no different from the previous, although there is a more dietary option:

• Pork liver - kilogram;

• carrots sweet - 500 g;

• onions - 500 g;

• sugar on the tip of the spoon;

• salt;

• pepper (red and black);

• cognac or vodka - 2 large spoons.

For this dish, carrots are cooked separately (it takes more time), and onion and liver are separated. Ready-made pate also rolls up rolls. A large amount of carrots gives it a characteristic sweetish flavor, which, in combination with a peculiar taste of the liver of the pig, makes the dish inimitable spicy.

And, of course, a card from any mistress can become a paste made from goose liver. If geese are found on the farmstead, one of them can be forcibly fattened with nuts and almonds so that its obese liver is increased several times. Then cook the foie gras liver is not difficult. If there are no geese at home, it will be necessary to cook the pate from the usual goose liver. By its taste, it will be very similar to the delicacy of French cuisine.

• goose liver (you can take a duck) - 1 kg;

• honey - a tablespoon;

• apple-pear puree (in extreme cases - juice with pulp) - a large spoon;

• grape juice - 1 large spoon;

• Pepper - to taste.

First, the liver is fried in a hot frying pan in butter, for a minute on each side. In a blender, connect all the components. Grape juice can be replaced with sherry.

This pate is especially delicious, if it is served on a fried on both sides baguette, lightly rubbed with garlic.