- Butter - 25 Grams
- chicken liver - 500 Grams
- garlic - 2 teeth
- cream - 100 milliliters (20% fat content)
- cognac - 150 milliliters
- sugar - 2 items. spoons
- salt, pepper - 1 piece (to taste)
- peas of sweet pepper - 2-4 pieces (for decoration)
- bay leaf - 2 pieces
- slices of lemon - 2-3 pieces (thin)
Wash the liver, clean it from the films. Cut into small pieces. Garlic clean and grind. Heat oil in a frying pan. Stirring constantly, fry the liver, 5 minutes. Add the garlic, stir and fry for another 2 minutes. Remove the frying pan from the heat and allow to cool. Transfer the liver along with the secreted juice into the processor bowl and chop into minced meat. In the frying pan, where the liver is fried, pour in the cream. Warm up for 4 minutes. Pour the cream into the bowl of the combine to the liver puree and beat again. Transfer the mince into a bowl Add cognac, sugar, salt, pepper and gently mix until smooth. Preheat the oven to 190 ° C. Paste lay in a faience or ceramic form, oiled with oil. Put several peas of paprika and 2 bay leaves on top. Cover and bake for 30 minutes. Let cool Paste ready to decorate with lobes of lemon.
Servings: