For the first time such a snack appeared in France. Back then, chicken liver pate with cognac was considered a delicacy that only the upper strata of society could afford. Fortunately, everything is changing and now a delicious dish is available to everyone.
Ingredients
- Chicken liver - 500 g
- Garlic - 2 clove
- Onion - 2 pieces
- Cognac - 50 g
- Cream - 2 art.l.
- Butter - 50 g
- Ground black pepper - 0,5 tsp.
- Salt - 1 tsp.
- Milk - 1 l
Step-by-step cooking recipe
Pour cold milk over the chicken liver for 15 minutes.
Peel the onion and garlic from the husk, finely chop.
Melt the butter in a frying pan, put the onion and garlic and fry until transparent.
Add the liver and cook for 10 minutes, stirring occasionally.
Pour in the cognac and simmer for 2 minutes.
Add cream, ground pepper and salt. Soak everything together for 3 minutes and turn off the fire.
Puree the fried liver with an immersion blender until smooth.
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