Baked chicken liver pate

Category: Cold meals and snacks
Baked chicken liver pate

Ingredients

Chicken liver 400 g
Cream 10% 125 ml
Large egg 2 pcs
Wheat flour 1 tbsp. l with a slide
Nutmeg 1/4 tsp
Fig 4 things
Cognac 1 tbsp. l.
Salt 0.5 tsp
Pepper or pepper mix taste
butter for coating and top crust how much is needed

Cooking method

  • Peel the chicken liver from films, and grind in any convenient way. I ground in a grinder.
  • Combine cream, eggs, flour, salt, pepper and nutmeg and whisk lightly until smooth.
  • Of course, the fatter the cream, the softer the texture of your pate will be, so you can use whatever you like.
  • Figs, if it is hard, soak for 10-15 minutes in boiling water, then cut into strips not very finely.
  • Add the milk-egg mixture and figs to the crushed liver, pour in the cognac, and stir well with a fork until smooth.
  • Preparing the form. I took glass, 20X14. We coat it with thick butter. Pour out the liver mixture. Put a few flakes of butter on top so that the crust bakes prettier. I make the flakes with a regular vegetable peeler, simply by cutting small slices from a chilled piece of butter.
  • We put the form with the future pate in another form, larger. Pour boiling water into the outer mold so that it reaches at least half of the form with pate.
  • We put in the oven on low heat, about 160-170 degrees, for about 1 hour. Look at your oven and the juices from the middle of the pate - they should be completely transparent.
  • If you want to eat the pate as a hot dish, be sure to let it rest for 10-15 minutes before serving. During this time, it will move away from the walls, and it can be cut into beautiful even slices.
  • If you want to eat the pate as a cold snack, let it cool in the mold, and refrigerate for a few hours before ripening. Ideal - 8-12 (i.e. standard, at night). Then the pate can be easily removed from the mold and beautifully cut.

Time for preparing:

1.5 hours to cook + ripening time

Cooking program:

oven

Note

A similar pâté-casserole from beef liver was once made by excellent chefs from our dining room. And I loved to drop in to them after dinner to find out the secret of the dish I liked. For a very long time we have not had our own food, and I still remember with gratitude our Zoya-Zulfia, with a light-haired braid in a thick hand, and a red-haired handsome Renata, who from ordinary products in an ordinary dining room worked such culinary wonders that one could mind eat off.

As for this pate, then, of course, it can be made from both chicken liver and turkey, and it is not necessary to put figs, cognac and nutmeg if they are not at hand. You can safely do a non-ceremonial option. It will still be delicious and tender. It's just that this time I came across a pretty package of chicken liver. And there was also a thought in my head about "our answer to Chamberlain." Recently a friend came from France and boasted of salad with goose liver pate. So "tsypa-gra" was composed urgently. I think nothing is worse

Borkovna
Irina, what deliciousness they have invented ... The answer to Chamberlain is worthy! I take it with great pleasure to bookmarks.
Want to know everything
Quote: Ikra
"chick gra". I think nothing is worse
Definitely, Irin!
Chicken gras are even BETTER!
Thank you very much!
Let's cook!
kristina1
Ikra, Irina, cool recipe, very appetizing photo, thanks ...
Ikra
Borkovna, Want to know everything, kristina1, thanks for rating the recipe! Now I am "rehearsing" all sorts of picnic dishes, because on vacation we will go to another city to see many friends. And there will be constant trips to nature by a large company. Therefore, it is necessary to work out several snack recipes that can be made the day before, and which are made easily and quickly.
Vaughn, the snack bar exhibited, now here is such a pate. We do not always make kebabs, often in the heat you don’t want to make a fire, and when we go to pick mushrooms, we don’t want to mess around with the fire for a long time. But such snacks are the very thing! Delicious, satisfying.
SveKosha
I wanted to take away the pate in the bookmarks and could not find where to poke
I found the button and took it away. Thanks for the deliciousness.
Ikra
SveKosha, to your health!
Tancha
Quote: Ikra
A similar pâté-casserole from beef liver was once made by excellent chefs from our dining room. And I loved to drop in to them after dinner to find out the secret of the dish I liked. For a very long time we have not had our own food, and I still remember with gratitude our Zoya-Zulfia, with a light-haired braid in a thick hand, and a red-haired handsome Renata, who from ordinary products in an ordinary dining room worked such culinary wonders that one could mind eat off.
Yes, Irish, there were chefs in our time .... (y) So far in the bookmarks, only today was Uncle Sam's foie gras.
Ikra
Tanchaand thank you for Uncle Sam's foie gras! I have not seen this recipe, but it is important! I will do the same after a while.
Ksyushk @ -Plushk @
And I want it with figs. Irina, thanks for the recipe, cool.
Ikra
Ksyushk @ -Plushk @, try it. Figs are put in all kinds of pates. The first time I saw it was in Belonica's recipe in duck terrine.
Ksyushk @ -Plushk @
Irina, I just want to bake duck or turkey liver with figs.
Irina F
Uraaa !!! Irishka put up a recipe for her wonderful pate !!!
Such a beautiful cognac attractive !!!
And yes! The answer to Chamberlain is more than worthy !!!
Ikra
Irina F, Irish, I'm glad that you're glad
And finally ... It's good here with you. When so many people rejoice and praise your humble cooking, life outside the window becomes wonderful.
Gala
Ikra, Ira, so you know how to write something convincing and tasty. There were already a lot of pâtés here and there were foie gras ... but somehow I didn’t feel sad and, accordingly, didn’t get ready to do it (but I put Tanya Admin's pate in the bookmarks and will do it for sure). In general, a kick is given - we must start!
Ikra
Gala, oh, you just have to start! Then you won't come off)))
Do it, everything turns out beautifully and tasty for you.
Katko
Thank you
I will certainly try to repeat)
I will make beef, I have it in the freezer)
well written, you can
I will be happy to follow the following recipes
Ikra
katko, with beef will be good too. But keep in mind that she's more brutal. Maybe take some fatty cream for tenderness.
Katko
Irina, Thank you)
and I like her brutality)
Want to know everything
Ikra, Irisha!
I need to prepare such a paste for "energy" nutrition (increase in hemoglobin and muscle mass after an illness). The wishes of the "kushatel" - to be more tender. Do you think it makes sense to wipe it through a sieve if I grind it with a blender?
win-tat
It is interesting to try with figs, Irina, thanks for the interesting idea!
eye
Quote: katko
and I like her brutality)
my life! ... (c)
Ikra
Want to know everythingI think the blender will do it.




win-tat, good luck, try it!
Gala
Quote: Ikra

... "to our answer to Chamberlain"
... "chick-gra". I think nothing is worse
Irina, the answer is worthy
Tsypa-gra was a success and no worse. Thank you!

Baked chicken liver pate
Ikra
Gala, what a beautiful pate turned out! I'm glad you did and that you liked it.

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