Composition / ingredients
Cooking method
1. The liver is thoroughly washed, cleaned from the films, put in a suitable container and pour milk. We send the liver to the refrigerator to soak for 6 hours. After the specified time, we throw the liver into a colander, let the liquid drain.
2. Melt butter (120 gr) in a frying pan, fry the liver on it for 10 minutes.
3. Peel the onion, cut it finely, fry it in chicken or pork fat, then pour the wine and continue to simmer until the onion is soft.
4. Put the liver and onion in a blender bowl, add the remaining oil, grind to a pasty state, season with a mixture of ground peppers and dried thyme, bring to the desired taste with salt and sugar, beat again with a blender.
5. We line a small tray with cling film, put the resulting pate in it, carefully tamp it down and send it to the refrigerator for 2 hours.
6. Carefully turn the tray onto a flat dish, remove the film and serve it on the table.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- White wine - 78 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken liver - 140 kcal/100g
- Pork fat - 896 kcal/100g
- Ground pepper mixture - 255 kcal/100g
