Liver Paste

To cook the recipe liver pate, wash the beef liver, remove the films and chop finely. Melt the butter in a preheated pan, put the bay leaf, liver and, stirring gently, fry for 1 minute.

Then add the chicken liver, pour in the wine, salt and pepper and, stirring occasionally, fry for another 5 minutes.

When the liver is fried, remove the bay leaf, and chop the liver through a meat grinder with a fine grid.

Cut off the crust from the bread, soak in the liquid in which the liver was cooked, and knead until pasty.

Combine the bread mass with the liver, add grated cheese, one egg and two yolks there.

Using an immersion blender, chop everything into a puree. If the pate turns out to be too thick, you can add a few spoons of broth to it.

Grease the prepared form with oil, cover the parchment and put the pate in it. Cook the form with pate in a water bath for 45 minutes, until the pate on top hardens. Transfer the finished pate into prepared, sterilized jars. The pate is stored in the refrigerator for one month.