liver pate

liver pate
energetic recipe
traditional cuisine
Sauces and creams
liver pate
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 500 GR. liver in bifes
  • 50 GR. butter
  • 50 CC. of cognac
  • 50 CC. water
  • 7 GR. unflavored gelatin (1 about)
  • 300 GR. cream cheese
  • 1/2 Cup milk cream
  • 2 tablespoons of aromatic herbs
  1. Remove the skin from the liver, sprinkle and cook the steaks in a roast with pieces of butter, with moderate preheated oven (180º) until they are tender.
  2. Letting them cool, cut them into pieces and process until you get a paste. Mix the gelatine in a saucepan, cognac and water, warm up without boiling, remove from the heat and add the liver, cream cheese, milk cream, herbs, salt and pepper.
  3. Place the pate in foil-lined molds and bring to the fridge 1 hour at least.
  4. Serve with toast.
Recipes easy to https://recetasdecocinafaciles.NET /

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