Pate liver - a dish of royal cuisine

I love the liver very much. Chicken, turkey, beef, pork, hare, cod liver and all sorts of other things. I like its taste, its ability to combine with other products, the speed of its preparation. And about the useful properties of this product are written whole volumes. In all ages pâtés from various products were considered delicacies, served in the palaces of noble nobles on great feasts. Particularly valued liver pates.

Among all the dishes that I cook from this inexpensive by-product, my favorite is the home made pate from the liver. In fact, this is not one recipe, but many pastes, for which different products are used. Home - because I cook at home, I do not like shop pates.

The preparation of liver pate for the simplest time prescription requires a minimum. I boil the liver (not for long, so that it does not become stiff), and separately - carrots and onions. Then all together I blend, salt, pepper, I add butter. I must sprinkle a tiny pinch of sugar: it plays the role of a taste enhancer. The dish, cooked from boiled products, turns out to be light, almost airy. From these same products you can make a fatty liver pate. The process is the same, but the vegetables and liver are not boiled, but are fried in butter.

Pate liver "in French" requires more time. But it's worth it. We will need:

• Turkey or chicken liver - one kilogram;
• Lluk - 4 heads;
• Egg - 3 pieces;
• Cream fatty - polstakana;
• A white loaf without peel - a large piece;
• olive oil;
• Cognac or rum;
• Salt, pepper, garlic.

The loaf is soaked in milk, onions, carrots, garlic are parsed. The pressed bread with the ready vegetables blend together with the liver and cream, salt, pepper. The resulting liquid mixture is poured into a baking dish covered with foil. Pate liver is tightly covered, prepared for an hour and a half on a water bath. Then the fire is turned off, and the pâté is left in the stove until it cools down completely. Serve it better in a day, after staying in the fridge: so it will be more "mature".

There are also simpler recipes. For example, pate liver as "rustic".

For its preparation beef or pork liver cook, separately cook eggs, a stalk of celery. Fry a lot of onions, parsnips (white root), mushrooms. It is better to take forest, as more flavorful, but the usual oyster mushrooms or champignons will do. All finished products are blended. Then add salt, pepper, garlic, fat cream. Again blend. In this recipe there are no exact proportions, the products are selected according to the taste of the cook. However, there are small subtleties. In the pate you need to add sugar, about a quarter of a spoon. Cream should be poured gradually, so that the pate does not become liquid.

Once on a visit I tried an unusually tasty dish. Pate liver was sharp, with a pleasant smell of herbs and a delicate aftertaste. I asked for a recipe, now I cook it on holidays.

To prepare this dish you will need assorted: goose liver, turkey, pork and beef in approximately equal proportions. First the pieces are blown for 10 minutes on water, then quickly fried in butter and onion. In the blender, along with the liver, cedar peeled nuts, a few walnuts, lemon pepper, red pepper and coriander are added. Beat thoroughly and thoroughly until a creamy mass is formed. If the pate turns too thick, you can add a little fat cream. Ready pate lay out a cake, put in the middle of the frozen butter, fold with rolls. Store such a pâté in the fridge, and cut before serving. Cilantro gives a pleasant aroma, stimulates appetite. Nuts shade the taste of the liver, leave a pleasant aftertaste.

The liver pate is not only delicious. It is good for health. Therefore, it should be cooked as often as possible.