Pate from chicken liver

1. First of all, in flowing water we thoroughly wash the chicken liver, remove all veins, Ingredients:

• Onions - 1 Piece
• Chicken Liver - 700 Grams
• Sea salt - 0.5 teaspoons
• Cognac - 30 milliliters
• Butter - 150 grams
• Cream - 50 milliliters
• Ground pepper - 0.5 teaspoons

Instructions

1. First of all, in flowing water, we thoroughly wash the chicken liver, remove all the veins, and after that we dry it well. Cut it into slices. Heat the butter in a frying pan and put the liver there. 2. Fry the liver until it is light-brown in color. Then add a little cognac to it and cook for another two or three minutes. Now add pepper and salt to taste. 3. We clean the onion and cut it with arbitrary pieces. We take a separate frying pan and lightly fry it (it should get a golden color). 4. Now twist through the meat grinder liver, butter and onions (just for this you can use a blender). Add cream there and mix well. We should get a homogeneous mass. 5. Give our pate the right shape and cool it. We decorate with butter.

Servings: 20