The recipe for "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
Number of servings
The complexity of cooking
blender, frying pan
Step by step recipe for cooking
For the marinated grape mix salt, sugar, vinegar and wine. Pour the marinade over the grapes and leave on for 8-12 hours.
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.
Mix vegetables and liver, add the wine and salt. The finished weight of grind in a blender and pass through a fine sieve.
For the jelly in white wine, add the agar-agar, warm until complete dissolution.
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.