Liver and Chicken Gizzard Pâté
Appetizers • European
Description
Recipe taken from the book 'Festive Salads and Appetizers'.
Ingredients
- Beef Kidneys 20 oz
- Chicken gizzards 20 oz
- Onion 1 head
- Chicken skin with fat 5 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Boil the chicken gizzards in salted water until cooked.
Step 2
Sauté the beef or veal liver in 100 grams of chicken fat until cooked (keep the cracklings).
Step 3
Pass the liver and gizzards through a meat grinder along with the onion.
Step 4
Add 100 grams of chicken fat, the cracklings, salt, pepper, and mix everything thoroughly.
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