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Liver pate
1 serving
Finely chopped onions and carrots are browned with speck, chopped liver is added, sprinkled with salt, pepper, fried, passed twice through a meat grinder. Then butter is added and thoroughly kneaded. Pate is formed in the form of a loaf or bar, decorated with oil, egg and herbs
Finely chopped onions and carrots are browned with speck, chopped liver is added, sprinkled with salt, pepper, fried, passed twice through a meat grinder. Then butter is added and thoroughly kneaded. Pate is formed in the form of a loaf or bar, decorated with oil, egg and herbs
beef liver - 70 g, or pork liver - 70 g, or lamb liver - 70 g, or calf liver - 70 g, butter - 7 g, speck (spig, speck) - 10 g, onions - 10 g, carrots - 5 g, eggs - 2 g, milk - 5 g, or broth - 5 g
