Beef liver pate classic French

1. Beef liver is cleaned from films and tubes, washed, cut into pieces. Pour in milk and soak for 3 hours.

2. Vegetables (onions, carrots, garlic) are cleaned, cut as small as possible (carrots can be rubbed on a grater), put in a bowl of a slow cooker and fry in vegetable oil until soft, using the "Frying" mode (about 5 minutes).

3. Fat is cut into arbitrary pieces of small size.

4. Pepper peas are ground in a wooden mortar.

5. We extract the liver from the milk, grind it with a meat grinder. In the same way, chop the fried carrots, onions and garlic, as well as pieces of lard.

6. Pour brandy into the resulting mass, break the egg, pour salt, nutmeg, add rosemary and ground black pepper. Mix everything well.

7. Cut the bacon into thin strips and put them in a bowl of a slow cooker, then pour in the liver mince.

8. The surface of the pate is also covered with bacon, we put a bay leaf for flavor. We cook on the "Multi-cooker" mode at a temperature of 120 degrees for 45 minutes.

9. During cooking, juice is released from the pate, so at the end it is necessary to drain it, which we will do now.

10. We leave the finished pate under the load for one hour, after which we re-drain the released juice.

11. The well-pressed pate is wrapped in plastic wrap and sent to the refrigerator for at least six hours.

That's it! Cut the pate into pieces, complement them with crispy toasts.

Bon appetit!