Title Value
1. Chicken liver 400 Column
2. Butter 100 Column
3. Pomegranate juice 150 Column
4. Gelatin 1 Tsp
5. Cognac 1 Tsp
6. Salt taste
7. Black pepper taste


1. Stage

Heat a little butter in a pan, fry the liver until golden brown over high heat, then add salt, ground pepper, pour in a little water and add cognac, reduce heat and simmer the liver under the lid for about 20 minutes until cooked.

2. Stage

Then twist the liver twice through a meat grinder or beat with a blender.

3. Stage

Mix the prepared paste with softened butter, put it in a mold, smooth the surface, put it in the refrigerator for 30 minutes until the paste is frozen.

4. Stage

Heat pomegranate juice and dissolve gelatin thoroughly in it; you can add a pinch of sugar in the juice. When the juice has cooled, pour it onto the surface of the paste, put it back in the refrigerator, preferably at night, until the jelly has completely set.