/ Pate of chicken liver

Pate from chicken liver

The right of primacy for the invention of pâté france andGermany has been challenged for more than one century. The French believe that the birthplace of pâté is Alsace and Lorraine, and the Germans are fighting for their perigord and gascony. Anyway, this dish has firmly settled on our tables.

We suggest preparing a delicious and delicate pate with piquant cognac notes, which will decorate any festive table!!

Pate from chicken liver

Pate from chicken liver


  • 500 g of chicken liver
  • 300 g of cheese
  • 10 g of gelatin
  • 150 g of tomatoes
  • 150 g carrots
  • 150 g of onion
  • 20-50 ml of cognac
  • 1/2 tsp. Salt
  • 50 g of vegetable oil
  • Bunch of greenery


  1. Soak gelatin in 150 ml of hot water, set aside.
  2. Carrots broth 5-7 minutes, cool.
  3. Onion, cut the greens finely, tomatoes - cubes.
  4. Carrots and sodium cheese on a fine grater.
  5. Onion fry in vegetable oil until golden brown, add to it a chopped liver. Salt, pepper. Continue to fry for about 10 minutes, then let it cool.
  6. Preheat swollen gelatin, but do not bring it to a boil! Liver with onion let through a meat grinder, mix with grated carrots. Cognac will favorably shade Taste of the liver. But here you need to observe the measure: go too far - cognac will score the taste of all products. Add half gelatin to the resulting mass.
  7. Now turn the cheese. Mix it neatly with tomatoes, greens and the remaining gelatin.
  8. Take a suitable shape (better silicone),Lay out in her half of the hepatic mass, smooth. Evenly distributed cheese portion. The rest of the liver is laid out on top. Shape with pate wrap the food film and send it to the refrigerator.
  9. You can remove the ready-made pate from the mold in 5-6 hours, carefully turning the shape and laying the dish on the plate.

It's time to invite guests to the table! The beauty and taste of this dish will amaze everyone!