Liver pate

Liver pate


  • 1.5 kg beef liver, chicken,

    goose or pork

  • 1.5 kg of the same variety of meat
  • 0.5 kg sweet peasant oil
  • 1 kg of onions
  • 0.5 cups of good quality salt not iodized

Method of preparation

  • Meat, cleansed the liver and onions twice to grind in a meat grinder. Butter peasant oil to soften and stir in the minced meat together with salt. Raw pate expanded to the level of a coat hanger from banks 500 or 700 grams .
  • Prokipyachennymi roll up covers. Banks to be in a autoclave and stand on the stove for 20 minutes at 120 degrees. The cooled autoclave open.

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