Composition / ingredients
Step-by-step cooking
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Step 4:
Peel and coarsely chop the onion. Then fry together with a sprig of thyme in a small amount of vegetable oil.
Wash the livers, dry them, put them in a frying pan with onions and lightly fry. Add salt and pepper to taste. Put scalded prunes (just in case, it is better to cut the prunes in half, because the bones may still come across). Hold on high heat for about a minute.
After you pour red wine, you need to bring it to a boil, cover it with a lid and reduce the heat to a minimum.
Simmer the dish until the livers are ready. Remove from the heat and cool to room temp.
Chop the finished liver, onion, prunes in a blender. Remove the thyme before that.
Combine the liver with butter.
Squeeze the mugs out of yesterday's bread with a glass and dry them in a dry frying pan.
Put the pate on the bread from the cookery.the bag. Make such Christmas trees. Then decorate everything with onions and pistachios.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 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
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Prunes - 227 kcal/100g
- Raw California Walnut - 629 kcal/100g
- Pistachios - 638 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken liver - 140 kcal/100g
- White bread - 266 kcal/100g
