Pate

flour

Salt

Rosemary

Plum

Liver

Antricot

savory

Onions

garlic

oil

Butter

Prepare loose dough. 250 grams of butter per 500 grams of flour. We sift the flour. Add salt, about 5 grams. Mix the flour and butter well and add a little water (50-100 ml). Bring to a homogeneous mass, wrap in plastic wrap and refrigerate.

Go to meat processing. Cut the liver into long slices and put it in the meat grinder.

Put 2 cloves of garlic, 1 piece of white onion in a pan with oil and butter. Add rosemary, savory.

Transfer the chopped onion and garlic to the spent liver. Add hazelnut milk and blend. Add salt, rosemary.

Transfer the dough to the desired shape.

Cut the entricot pieces thinly and put them in the form as the first layer. Add black pepper, salt.

Pour the blended liver on top. Repeat the second layer in the same sequence ..

Cover the dough from the top, put the eggs on top and put in the oven at 180 degrees for 1 hour.

French Pate is ready.