The easiest way to change the usual recipe for beef liver pate is to supplement it with some new spices and ingredients. If we are talking about a festive feast, I often cook this kind of pate with cognac.
Ingredients
Step-by-step cooking recipe
Peel and slice the liver. Fry in vegetable oil for a couple of minutes.
Chop the onion and carrot. Also fry, season and add garlic.
Add the cognac and simmer until it evaporates.
Add the liver and fry everything together until tender.
Pour in the cream and simmer until they are absorbed.
Grind everything together with a blender and add soft butter.
Season the pate, put it in a mold and send it to the oven for half an hour at 180 degrees.
Did you like the recipe?
0 comments