So that the liver is not “in liver
Liver is an unusually healthy product. It’s true that many people don’t like it – they don’t like the smell or they were scared of coarse, hard and inedible liver from their childhood. But if you make the pâté properly your nearest and dearest won’t want any more sausage made of strange stuff. Well, the kids will be very surprised that you can make… a cake out of liver!
A classic liver pâté
Boil in advance 2 carrots and 7 hard-boiled eggs. Clean a kilogram of liver beef liver is best, but chicken liver will do from foil and ducts, rinse well and cut into small pieces. Cut onions the more the better in rings and cook them in clarified butter or melted butter until transparent. Add liver to onion and cook, turning pieces, no more than 4-5 minutes. It is very important not to overcook the liver: it just needs to bleed.
Don’t spare the oil – everything must be very juicy! At the end of frying everything should be salted and peppered to taste. Through a meat grinder for 2 times to roll the liver and onion, peeled carrots and egg yolks. Add 100-150 grams of butter, a pinch of nutmeg, 1-2 tablespoons of Madeira and mix the mixture thoroughly. Send the ready pâté to freeze in the fridge and hurry to the bakery for the freshest bread!
My grandma’s secrets: The liver will be even more tender if you soak it in milk for an hour before grilling. And if you really feel sorry for the “disappearing” egg whites, they can be stuffed with cooked pâté, decorated with herbs and served as an independent dish.
Grind washed and peeled liver 500 grams and 2 onions through a meat grinder, add 1 egg, 2 tablespoons of flour, salt, pepper. Take a shallow pan and fry 3 pancakes with the mass prepared on it on both sides. Put each pancake in an oven baking dish or on a plate that can be put in a microwave oven. Place a mixture of fried onions and carrots on the bottom and middle pancake, with a thin layer of mayonnaise on top. Sprinkle the grated cheese on top of the pancake and put it in the oven or microwave for 5 minutes to melt the cheese. When serving, sprinkle the cake with the greens.
Grandma’s secrets: this dish is very tasty even when cold. If you want to serve this cake as a side dish, make it only with fresh vegetables.