Pate "Calf tenderness"
344 40 минут -
I think the liver is very well combined with buckwheat, I've heard that even those who are not particularly fond of buckwheat. So I decided to try to make her pate.
Ingredients for Pate "Calf tenderness"
- Beef liver - 400 g
- Butter - 150 g
- Buckwheat - 100 g
- Onion - 1 piece
- Cheese - 80 g
- Beef liver
Step by step instruction of cooking Pate "Calf tenderness"
Onion cut into cubes and fry in butter until translucent. Then add the liver and cream, salt. Simmer 12-15 minutes.
Put the livers in the container in which it will grind.
Using a blender grind liver, add the buckwheat, butter and grind again. If you want buckwheat was smaller, you can chop it separately with oil, and then add to the liver.
Spread on plastic wrap and form a sausage. Refrigerate, or for a couple of hours in the freezer (longer is not necessary).
After the refrigerator, cut and serve. If you do it for yourself, you can just put in the jar, I with the rest of the pate did:)
The pate was very tasty, rich liver taste, but a bit unusual, and buckwheat in an explicit form is not felt. One word - "calf tenderness")))