Tender liver pate

France is considered the birthplace of pate. However, what we are used to calling pate, namely an appetizer that tastes like a delicate soufflé, is called terrine in French cuisine. Nowadays pates are prepared in many European countries. In Russia, the most popular is liver pate. To make it tender and juicy, the liver is soaked in milk in advance. Usually carrots and onions are added to the pate; mushrooms, herbs, nuts, and prunes can also be used as ingredients.

1. Calories
   194,59 kcal
2. Protein
   8,42 gram
3. Fat
   16,61 gram
4. Carbohydrates
   2,82 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Chicken liver

   ---

   
   500 g
2. Carrot

   ---

   
   1 piece = 100 g
3. Onions

   ---

   
   1 piece = 80 g
4. Champignons

   ---

   
   200 g
5. Butter

   ---

   
   200 g
6. Milk

   ---

   
   150 ml = 150 g
7. Cream

   ---

   
   100 ml = 100 g
8. Vegetable oil

   ---

   
   to taste
9. Salt

   ---

   
   to taste
10. Black pepper ground

    ---

    
    to taste
11. Spices

    ---

    
    to taste

Steps:

1. 
   Remove the butter from the refrigerator and leave to soften. Rinse the liver, place in a separate container and fill with milk, leave to soak for a couple of hours, then cut into pieces. Peel the mushrooms, onions and carrots, wash and finely chop.
2. 
   Melt the butter in a thick-bottomed frying pan and lightly fry the mushrooms. Add carrots, onions and liver to the pan and fry a little more. Place the food in a container, pour in the cream, salt and pepper, and add your favorite spices. Beat the mixture with a blender until smooth.
3. 
   Add softened butter to the container and mix everything again using a blender. Grease a deep baking dish with vegetable oil and place the pate in it. Place the pan in an oven preheated to 180°C and bake for 20 minutes. After the baked pate has cooled, place it in the refrigerator overnight.
4. 
   Spread the finished pate on lightly toasted, crispy slices of bread. Top with a sprig of greenery.