Festive pate This roll of liver pate with yolk oil is my trademark! Very often I cook it for the holidays, but it turns out that the roll is so big that it takes another 2-3 days! In fact, it is very tasty, elegant and effective in serving pate, it is easily cut into neat slices, which can be laid out on a dish in one layer or used for making sandwiches. For the preparation of yolk oil, I recommend the use of homemade eggs, and the pate must be kept in the refrigerator before serving! Beautiful, delicious, elegantly - amazing pate, I definitely recommend to try it!
Ingredients:- Pork liver 1000g
- Fat is fresh 300 g
- Onions 1 pc.
- Carrot 1 pc.
- Butter 200 g
- Eggs of chicken 8 pcs.
- Salt 1.5 tsp.
- Pepper black ground 0.3 tsp.
- Step 1 To make a liver roll, we need pork liver, fresh bacon, onions, carrots, butter, yolks of boiled eggs, salt, black ground pepper.
- Step 2 Freshly cut lard with medium sized pieces of skin.
- Step 3 Pork liver, wash it dry with a paper towel, cut into small pieces of medium size of any shape.
- Step 4 In a frying pan over medium heat, fry the fat first until the large amount of fat is thawed, then add the liver. Fry over medium heat, stirring occasionally.
- Step 5 Carrots and onions are cleaned, carrots cut into rings, and onions in small pieces.
- Step 6 Fry the liver until it lightens (about 5 minutes after the frying starts). Sprinkle with salt and black pepper.
- Step 7 Add the chopped vegetables.
- Step 8 Cover the frying pan with a lid and cook the liver on low heat until it is ready, often stirring at the same time. When the liver is ready, remove the frying pan from the plate and completely cool its contents.
- Step 9 This time we boil hard-boiled 8 eggs. We clean them from the shell.
- Step 10 We remove the yolks - we do not need proteins.
- Step 11 The cooled liver along with the fat, carrots, onions and juice, formed during roasting the liver, we pass through a meat grinder with a frequent grating.
- Step 12 Spoon lightly on the hepatic mass, giving it smoothness and plasticity. The paste must be slightly damp!
- Step 13 Whisk yolks through a strainer.
- Step 14 It turns out such a yellows lush mass.
- Step 15 We connect the frayed yolks with soft butter.
- Step 16 We rub the butter with yolks into a tablespoon, quickly, without greatly pressing it down.
- Step 17 On the table spread the foil, on it lay the liver pate thin, even and equal in thickness throughout the area of the layer layer.
- Step 18 On the liver pate lay out the yolk oil and smear it throughout the area of the paste, slightly receding from the edges. Do this easily with a tablespoon, dropped into hot water for a few seconds and dry it.
- Step 19 Now, on the one hand, helping yourself with a foil, we begin to fold a tight roll. We turn it - we separate the foil from the paste, we re-tuck it, holding on to the foil - and again we remove the foil from the pate.
- Step 20 So wrap the whole roll.
- Step 21 The roll was very large. I decided to cut it into 2 parts for more convenient storage in the refrigerator.
- Step 22 We wrap rolls in foil and leave in the refrigerator for at least a night.
- Step 23 The finished liver loaf is cut into thin, neat slices without problems, it does not crumble and looks very beautiful in the cut thanks to the yolk oil!