Chicken liver pate with raisin

Made by:


For 4 persons

2 tablespoons
large grain raisins
3 tablespoons
13 dkg
room temperature Mizo butter
30-40 dkg
chicken liver
1 dl
Mizo cooking cream (20%)
1 pinch

for serving




Put the washed, drained raisins in a small saucepan, spoon the cognac on it, and pour enough water on it to ensure that the liquid completely covers the dried fruit. Bring it to a boil, then remove from the heat and let it cool.

Melt 5 dkg of butter in a pan and fry the liver on it, while stirring. Let it cool, then spoon it still lukewarm into the blender, add 8 dkg of butter, salt, pepper, pour in the raisins soaked in cognac, then the cream. Mix them with the blender until creamy. The paté is put in the refrigerator for overnight, serve with toast the next day.