Ingredients:
Chicken liver – 500 g
Onion – 1 pc.
Carrot – 1 pc.
Butter – 150 g
Ground nutmeg – 1 tsp.
Salt, Ground black pepper
Vegetable oil
Instructions:
Fry the liver in vegetable oil for 5 minutes.
Season with salt and pepper.
Cut the carrots into half circles and the onion into half rings.
Add chopped onion and carrot to the liver
Cover the pan with a lid.
Simmer the liver with onion and carrot for 10 minutes
Put the liver with onion and carrot in a clean bowl, add 100 g of softened butter.
Sprinkle with nutmeg.
Whisk with a blender until smooth.
Using a pastry bag, put the pate into each pre-prepared tartlet.
Put a piece of butter on top.
Enjoy!
