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Liver pate
12 servings1 hour 30 min
Beef liver - 1.2 kg, Butter - 200 g, Carrots - 2 pcs., Onions - 2 pcs., Milk - 1 pack., Vegetable oil - 0.5 pack., Cognac - 30 ml, Garlic - 2 teeth., Salt - to taste, Mixture of ground peppers - to taste, Mixture of herbs - to taste, Honey - 1 tea.
Rinse the liver, clean from captivity and duct, cut into large pieces, soak in milk for half an hour. 
Peel the carrots, cut into large pieces arbitrarily. 
Cut the onions into cubes. 
Fry the onions in vegetable oil until transparent. Crush the garlic wedges with a knife, add to the onion. 
Add carrots, fry with onions. Remove the garlic. Reduce the heat, cover, put out until soft carrots. Fold into a deep bowl. 
Get the liver from milk, dry with paper towels. 
Fry the liver in small portions in a hot pan on two sides, no more than 2 minutes on each side, otherwise the liver becomes stiff. 
Pour cognac, add honey to the last portion of the liver after roasting, evaporate alcohol. Put the liver in a bowl of vegetables. Salt, pepper, add herbs. Mix, cover. Let cool a little. 
Pass through the meat grinder twice. 
Gradually, in portions, stir the soft oil into the pate with a mixer when it cools. 
It turned out to be such a homogeneous mass that you need to cover with film and put in the refrigerator. Better for the night. 