/ / Recipe Festive roll from liver pie

Recipe: Festive roll from liver pie

Festive pate This roll from the liverPate with yolk oil - my trademark! Very often I cook it for the holidays, but it turns out that the roll is so big that it takes another 2-3 days! In fact, it is very tasty, elegant and effective in serving pate, it is easily cut into neat slices that can be laid out on a dish in one layer or used for making sandwiches. For the preparation of yolk oil, I recommend the use of homemade eggs, and the pate must be kept in the refrigerator before serving! Beautiful, tasty, elegantly - an amazing pate, I definitely recommend to try it!

Ingredients:
  • Pork liver 1000 g
  • Fat is fresh 300 g
  • Onions 1 pc.
  • Carrot 1 pc.
  • Butter 200 g
  • Eggs of chicken 8 pcs.
  • Salt 1.5 tsp.
  • Pepper black ground 0.3 tsp.
Instructions
  • Step 1 To make a liver roll, we need pork liver, fresh bacon, onions, carrots, butter, yolks of boiled eggs, salt, black ground pepper.
  • Step 2 Freshly cut lard with medium sized pieces of skin.
  • Step 3 Pork liver, wash it dry with a paper towel, cut into small pieces of medium size of any shape.
  • Step 4 In a frying pan over medium heat, fry the fat first until the large amount of fat is thawed, then add the liver. Fry over medium heat, stirring occasionally.
  • Step 5 Carrots and onions are cleaned, carrots cut into rings, and onions in small pieces.
  • Step 6 Fry the liver until it lightens (about 5 minutes after the start of frying). Sprinkle with salt and black pepper.
  • Step 7 Add the chopped vegetables.
  • Step 8 Cover the pan with a lid and prepareThe liver is on low heat until it is completely ready, often stirring at the same time. When the liver is ready, we remove the frying pan from the plate and completely cool its contents.
  • Step 9 This time we boil 8 eggs hard-boiled. We clean them from the shell.
  • Step 10 Take the yolks - we do not need proteins.
  • Step 11 Cooled liver with fat, carrots, onions and juice, formed during the roasting of the liver, we pass through a meat grinder with a frequent grating.
  • Step 12 Spoon lightly on the hepatic mass, giving it smoothness and plasticity. The paste must be slightly damp!
  • Step 13 Whisk yolks through a strainer.
  • Step 14 It turns out such a yellows lush mass.
  • Step 15 We connect the frayed yolks with soft butter.
  • Step 16 We rub the butter with the yolks a tablespoon, quickly, not much pressing down.
  • Step 17 On the table spread the foil, on it lay the liver pate thin, even and the same thickness over the entire area of ​​the layer layer.
  • Step 18 On the liver pate we spread the yolkOil and smear it over the entire area of ​​the paste, slightly receding from the edges. Do this easily with a tablespoon, dropped into hot water for a few seconds and dry it.
  • Step 19 Now, on the one hand, helping yourself with a foil, we begin to fold a tight roll. We turn it - we separate the foil from the paste, we re-tuck it, holding on to the foil - and again we remove the foil from the pate.
  • Step 20 So wrap the whole roll.
  • Step 21 The roll was very large. I decided to cut it into 2 pieces for more convenient storage in the refrigerator.
  • Step 22 We wrap the rolls in foil and leave it in the fridge for at least a night.
  • Step 23 The finished liver loaf is cut without any problems by thin, neat slices, does not crumble and looks very beautiful in the cut thanks to the yellow oil!
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