Ingredients

Title Value
1. Chicken liver 700 Column
2. Bulb onions 1 PC.
3. Carrot 2 PC.
4. Salt taste
5. Black pepper taste
6. Butter 100 Column

Cooking

1. Stage

Rinse the liver well, fry or cook, it is important that it is soft.

1. Stage. Rinse the liver well, fry or cook, it is important that it is soft.

2. Stage

Boil the carrots, chop the onion coarsely and fry, then pass all this and the liver through a meat grinder on a small nozzle. To make the paste more homogeneous, liver and vegetables, beat with a blender.

1. Stage. Boil the carrots, chop the onion coarsely and fry, then pass all this and the liver through a meat grinder on a small nozzle. To make the paste more homogeneous, liver and vegetables, beat with a blender.

3. Stage

Add soft butter to the paste and mix well, salt and pepper to taste.

1. Stage. Add soft butter to the paste and mix well, salt and pepper to taste.

4. Stage

Form a sausage from the paste, wrap in cling film and put in the refrigerator for 2 hours. To make the shape of the roll beautiful, take it out of the refrigerator in an hour and level it out to make it beautiful. Decorate before serving.

1. Stage. Form a sausage from the paste, wrap in cling film and put in the refrigerator for 2 hours. To make the shape of the roll beautiful, take it out of the refrigerator in an hour and level it out to make it beautiful. Decorate before serving.

5. Stage

Bon Appetit!!!

6. Stage

The liver pate roll is very tasty, with a rich and vibrant taste. Whatever the paste was dry, you need to add a little butter. Also, such a roll can be prepared in the second way, you need to spread the cling film and smooth the paste with a rectangle, then grease with a layer of oil into which you can add greens or a little garlic, then roll everything up with a roll, so you get a beautiful and bright snack.