20.05.2020
11
Recipe information
Cooking:
1 hour 30 min.
Complexity:
Easy
Calorie content:
2245.04
Carbohydrates:
55.83
Fats:
177.78
Squirrels:
105.84
Water:
129.49

Ingredients

Title Value
1. Chicken egg 3 PC.
2. Bread 90 Column
3. Chicken liver 500 Column
4. Cream 20% 100 Ml
5. Butter 150 Column
6. Cognac 1 art. l
7. Garlic 1 clove
8. Salt 1 Tsp
9. Black pepper 1/2 Tsp
10. Nutmeg 1 pinch

Cooking

1. Stage

Grind the liver with a blender. Pour the bread with water.

1. Stage. Grind the liver with a blender. Pour the bread with water.

2. Stage

In the liver, add soft butter, squeezed bread, beat with a mixer, then add the eggs, cream, garlic passed through the press, cognac, salt, pepper and nutmeg. Beat everything well again.

1. Stage. In the liver, add soft butter, squeezed bread, beat with a mixer, then add the eggs, cream, garlic passed through the press, cognac, salt, pepper and nutmeg. Beat everything well again.

3. Stage

For cooking, use a silicone baking dish, grease it with butter. Pour the paste into the mold.

1. Stage. For cooking, use a silicone baking dish, grease it with butter. Pour the paste into the mold.

4. Stage

Cover the mold tightly with foil, bake at 200 degrees for 1 hour. Cool the paste completely without removing from the mold, then refrigerate overnight. Remove from the mold and serve cut into pieces.

1. Stage. Cover the mold tightly with foil, bake at 200 degrees for 1 hour. Cool the paste completely without removing from the mold, then refrigerate overnight. Remove from the mold and serve cut into pieces.

5. Stage

Bon Appetit!!!

6. Stage

Pâté Mont Blanc is very tender, tasty, satisfying and rich. To prepare such a paste is quite simple, the main thing is to take the form a little more so that during the preparation the paste would not begin to be digested over the edges of the form. This pate is perfect for a festive table or just like a snack for bread for breakfast.