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Pashtet Iz Pechonki
Russian Liver Pate
Pashtet Iz Pechonki
The pashtet may be prepared from either chicken or calf's liver.
Ingredients
1 lb (450 g) chicken livers (or calf's liver, cut into strips)
1 large egg
2 slices white bread, crusts removed
3 oz (85 g) butter
2 large onions, thinly sliced
¼ pint (150 ml) rich chicken stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
Details
Serves: 8
Method
Melt the butter in a large frying pan. Cook the onions in it until golden, then add the chicken livers and continue cooking for about 10 minutes, or until the livers are no longer pink.
In the bowl of a food processor or liquidiser combine the cooked onions, liver, salt, pepper, egg, bread and chicken stock. Chop very fine, until the texture is smooth.
Preheat the oven to 180°C/350°F/Gas 4. Grease a 9 in (22.5 cm) loaf tin, spoon the liver mixture into it, and bake for 45 minutes. Cool the pate to room temperature, then chill it thoroughly before serving. Either turn the pate out on to a plate or spoon it into a bowl.
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