Terrine holiday with vegetables and liver

500 g beef liver

3 sweet red pepper

3 sweet yellow pepper

2 small carrots

2 onions

2 cloves of garlic

2 boiled eggs

1 bunch green onions

vegetable fat

salt

Wash the peppers, cut into quarters, remove the seed box, sprinkled with oil, bake for 15 minutes (also greased baking sheet), put in a bowl, cover with foil, for 10 minutes to leave, then remove the skin.

Clear carrots, garlic, onions, chopped onions in half rings, garlic, chop, chop carrot sticks.

Clear eggs, mash them with a fork.

Wash the green onions, finely chopped.

Wash the liver, cut into small pieces and fry in a pan with butter for 5 minutes, to pass on a paper napkin.

In the same pan fry the onions and carrots 6 minutes, then add the garlic and cook for half a minute, stir liver with vegetables and eggs, pepper and salt.

Take a deep bowl trapezoidal, vystelit cling film, leaving a dangling edge.

Narrow end to the bottom center bowl put red peppers on them - hepato-vegetable filling (half), smooth, put a layer of the remaining red pepper on it - the rest of the stuffing, cover with a layer of yellow peppers, close all the ends of the film, put a large plate and oppression, remove at night in the cold.

Before serving remove the yoke New Year's table, expand the film, pour juice and turn the festive terrine with vegetables and cookies on the platter, arrange to taste.