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Baked Chicken Liver Pate

Baked Chicken Liver Pate

    

Homemade baked pate from chicken livers. Serve the pate as a cold meal. The most tasty is with fresh bread rolls or bread.

Cook

No. of servings

Ready in

60 min.

Difficulty

medium

 

Categories:    

 

chicken egg4pcs4pieces
chicken livers1.1lb500grams
ground black pepper0.5tsp½teaspoon
pork lard10tbsp150milliliters
salt1tsp1teaspoon
whipping cream (30-33% fat)1.1cup250milliliters

1. 

chicken livers 1.1 lb (500 g)

Wash the chicken livers and remove thicker central channels.

2. 

chicken egg 4 pcs  salt 1 tsp  ground black pepper 0.5 tsp

Add broken eggs, salt and black pepper into the livers...

3. 

pork lard 10 tbsp (150 ml)

... pour melted but not hot lard and mix with hand blender.

4. 

whipping cream (30-33% fat) 1.1 cup (250 ml)

Then pour in the double cream and mix it again.

5. 

Pour this mixture into the deep roasting dish and bake covered for 40 minutes in preheated oven at 390°F (200°C).

6. 

After lapse time uncover the pate and let it roast for further 10 minutes.

7. 

Cut it cooled...

8. 

... and serve. Keep the pate in a fridge.

Bon appetit!

 

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