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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar


 
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
1
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon

7-10

700g chicken livers; 6 tbsp cognac or brandy; 8 tbsp clarified butter; 4-5 tbsp thick cream; 2 shallots; 1 clove garlic; thyme; salt, black pepper, nutmeg

Chicken Liver Pate (Pâté au foie de poulet)

Trim any membranes and veins from the liver, wash it and cut it into pieces. Cover it in 4 tbsp cognac and stir. Place it in the fridge for a couple of hours. Soften the finely chopped onion in 2 tbsp oil on a medium heat, add the chopped garlic and cook for about a minute. Add the liver and fry it in portions. Cook on a high heat stiring continuously for 5 minutes. Add the remaining cognac and boil off the alcohol. Remove it from the heat, add the thyme and stir. As soon as the liver has cooled add the cream, 4 tbsp oil and blend in a blender. Season well and add the nutmeg. Place the pate in a ceramic dish and pour over the melted butter. Leave it to cool and then place it a fridge for at least 24 hours to mature. Serve with toast.

Chicken Liver Pate (Pâté au foie de poulet)