Liver pate with eggs

Liver pate with eggs

Ingredients:

Beef liver — 400 g
Onion — 1 pc.
Carrots — 1 pc.
Quail eggs — 7–10 pcs.
Bay leaf — 2 pcs.
Thyme — to taste
Salt — 1 pinch
Black pepper — 1 pinch
Sunflower oil — 1-2 tbsp. l

Cooking:

  1. Cut the liver into pieces and fry in sunflower oil for a couple of minutes.
  2. To the liver, add onions and carrots, cut large.
  3. Cook all together on low heat under a lid for about 25 minutes. For taste, add bay leaf, thyme, salt and pepper. After preparation, we remove the bay leaf and thyme sprigs.
  4. We pass liver with vegetables through the meat grinder.
  5. On food film or foil lay out the paste, as in the photo. In the center we make a recess.
  6. Boil quail eggs, clean and lay out on a pate.
  7. Spread the eggs on the eggs so that they are completely closed. Wrap the pate with eggs in cling film and put in the fridge for 20 minutes.
  8. Cut the paste with a knife with a thin blade. Knife pre-lubricated with sunflower oil, so that it does not stick pate.
  9. Put the snack on a flat plate.
  10. For registration, you can use parsley leaves and viburnum.
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