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You will need

• - 600 g of chicken liver;
• - 1 large onion;
• - 1 large carrot;
• - olive oil for frying (1 tablespoon);
• - 1 liter of milk;
• - 150 ml of 10% cream;
• - 1.5 tbsp. cognac;
• - 1.5 tsp. "Provencal herbs" (or other additives to taste);
• - sea salt and freshly ground black pepper.

Instructions

1

Liver pre-soak in milk for the night, so that it becomes tender.

2

Carrots should be peeled and finely grated. With a small cube, chop the onion. In a frying pan, warm up a little olive oil (I use 1 tablespoon) and fry the vegetables, constantly stirring the spatula. When the vegetables are almost ready, add the spices to taste.

3

The liver is extracted from milk, washed, cleaned offilms. Pass the raw liver through the meat grinder along with the fried onions and carrots. Add cream and cognac to the mixture, salt and pepper to taste. To stir thoroughly.

4

Put in a suitable form (you can use a bowl to cook rice) and put in a steamer. Cook 60 - 70 minutes, and then refrigerate in the refrigerator.