- – 500g beef liver;
- – large bulb;
- – 100g cheese;
- – 100g butter;
- – ¼ tsp muscat ground nut
- – salt
- – ground black pepper
- – bay leaf
- – cloves.
Liver should be cut into small pieces, placed in a saucepan, add onion, cloves and laurel sheet. Pour the water, after the water boils, cook for no more than 15 minutes, as the liver can become stiff.
butter and cheese into cubes.
Once the liver is boiled, it is necessary to drain the water, remove the bay leaf and clove.
While the liver is hot, grind it on a grinder, there add onions, cheese and butter to the liver. After add the salt, pepper and nutmeg.
Mix everything well and again grind on a grinder.
Ready pate tightly put into shape.
Once cooled, the pate can be served with toast, bread or simply with bread.