Baked liver pie

Pate in the oven It's not just a liver pie! Pork liver is supplemented with chicken meat and bacon with a significant layer of meat, so the taste of the prepared pate turns out not saturated liver, but rather mixed, but with a predominance of liver. This pate should be served to the table, cut into thin slices, already cooled down - this can be done easily, but if you cut the pate warm (or even worse - hot), then there is a chance that it will decay ... Taste of the baked pate to me very much, the laurel leaf gave a slightly subtle spicy characteristic note, and vegetables (onions and carrots) - flavor and light vegetable sweetness. Pate excellent, I recommend!

Pate in the oven It's not just a liver pie! Pork liver is supplemented with chicken meat and bacon with a significant layer of meat, so the taste of the prepared pate turns out not saturated liver, but rather mixed, but with a predominance of liver. This pate should be served to the table, cut into thin slices, already cooled down - this can be done easily, but if you cut the pate warm (or even worse - hot), then there is a chance that it will decay ... Taste of the baked pate to me very much, the laurel leaf gave a slightly subtle spicy characteristic note, and vegetables (onions and carrots) - flavor and light vegetable sweetness. Pate excellent, I recommend!

Ingredients: Instructions