France is famous for its variety of pates, including pates of poultry, meat, mushrooms and vegetables. But today I propose to move a little away from traditional recipes and try something special. Namely, lamb liver pate.
Ingredients
- Lamb liver - 500 g
- Onion - 1 piece
- Carrots - 1 piece
- Milk - 150 ml
- Vegetable oil - 2 art.l.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Rinse the liver. Soak in cold water for 40 minutes and rinse again.
Cut the liver into pieces and boil for about 40 minutes.
Chop the onion and carrot, fry in oil, pour in milk and simmer for 2 minutes.
Chop everything together with a blender and season the pate to taste.
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