Pate liver

→ Pate liver

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500 g liver veal or beef

100 g fat-fat

100 g butter
what kind of oil to choose? we'll show

1 for carrots, parsley and onion

The liver washed, cleaned of films and bile ducts and cut into small pieces and peeled carrots, parsley and onion into thin slices. All this fry until cooked with salmon, also cut into pieces, add 1 Bay leaf and a few corns of allspice. Then skip two or three times through a meat grinder (you can optionally RUB through a sieve). It is important to fry the liver, not peregrev it, otherwise the paste will not work so juicy as it should be.

Mashed liver put in a saucepan, add salt to taste, pepper, grated nutmeg and beat with a spatula, gradually adding the butter. The prepared paste to place it in a glass or porcelain bowl and cool. Serve the pate can as a snack, add a side dish of boiled eggs, or use for sandwiches for Breakfast.

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