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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
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


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)