Chicken liver pate

The recipe for "Chicken liver pate":

Chicken liver pate


  • 1 kg chicken liver
  • 500 g of white onions
  • 300 g of carrots
  • 70 ml dry red wine
  • 10 g salt
  • 100 g butter
  • small pancakes to feed

For wine jelly:

  • 100ml dry white Muscat
  • 1 g of agar (half coffee spoon)

For pickled grapes:

  • 0.5 liters of dry or semi-dry wine made from Muscat grapes
  • 600 g of white seedless grapes
  • 0.5 liters of white wine vinegar
  • 4.3 g of the salt
  • 5 g of sugar

cooking time

1 hour

Number of servings


The complexity of cooking





Frying, marinating


Lunch, Dinner


blender, frying pan

Step by step recipe for cooking

Step 1

For the marinated grape mix salt, sugar, vinegar and wine. Pour the marinade over the grapes and leave on for 8-12 hours.

Step 2

Peel the onions and carrots, slice. The liver clear of films and channels. Preheat a frying pan in butter, quickly fry the liver, transfer to a plate. In the same pan fry the vegetables until golden brown.

Step 3

Mix vegetables and liver, add the wine and salt. The finished weight of grind in a blender and pass through a fine sieve.

Step 4

For the jelly in white wine, add the agar-agar, warm until complete dissolution.

step 5

Pate put in a portioned bowls (molds), each on top of a thin layer of paste, pour wine jelly, let harden. Serve with pickled grapes and pancakes.

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