Delicate veal liver pate. Creamy beef liver pate Veal liver pate step by step recipe
I remove the top film from the veal liver, cut out the veins. Then I wash the liver and soak in cool water for about 30 minutes. If I cook from beef liver, then I soak the beef liver in milk.
I throw the liver into boiling water, boil for 20-25 minutes. I check the readiness of the liver by piercing it with a knife. The knife should enter the liver gently, and the liver should not bleed at the puncture site. When cooking, I add spices, and add salt at the very end of cooking the liver, otherwise it will be tough.
cleansing onion, wash and cut.
I pour olive oil into the pan, heat the pan, pour the chopped onion. Stirring the onion, sauté it until transparent.
I peel the carrots, rub on a grater.
I pour the grated carrots into the onion, pass it along with the onion. Then I remove the vegetables from the heat, cool.
While I was working with vegetables, the liver had time to boil. I cool the liver in the broth. I drain the broth, leaving a little broth in order to add to the finished pate.
I combine the cooled boiled liver with browned onions and carrots.
I add sweet, soft pitted prunes. If you do not have soft enough prunes, then you need to pour boiling water over it.
I twist everything together through a meat grinder: liver, browned vegetables and prunes. To make the pate softer, I pass it through a meat grinder with a fine mesh three times. I taste the future pate, if necessary, I add salt and ground pepper. So that the pate is not dry, I add the left broth in which the liver was cooked.
I add softened to the liver mass butter. I mix, whipping the liver mass with butter.
You can make a big hedgehog from the whole pate, or you can make a small hedgehog, and just put the rest of the pate in a sudoku. I divide the finished pate into two parts. I spread part of the pate in a sudok, and I will lay out the second part of the pate in the form of a hedgehog.
I pour the pate in a bowl on top with melted butter, put it in the cold for two hours.
The frozen pate is easily cut with a knife and smeared on bread.
I form the rest of the pate in the form of a cute hedgehog. Such an appetizer will decorate any festive table. Roasting shelled sunflower seeds. For a small pate hedgehog, 25 g of seeds is enough (1/4 of a two-hundred-gram glass), and for a large hedgehog, respectively, twice as much.
I wash fresh lettuce leaves, put them on a plate.
From the pate I form an oval cake. I leave a little pate for the ears and legs of the hedgehog. I stretch one end of the pate cake in the form of a hedgehog muzzle. Protein boiled chicken egg, black peppercorns, a piece of carrot I use for the eyes, nose and mouth of a hedgehog. Hedgehog needles - roasted seeds. I also use cranberries and pickled mushrooms for decoration. That's all bon appetit!
Cooking pâtés
The main raw material for the preparation of pates is the meat of game, cattle, pigs, rabbits, poultry and fish.
Beef can be taken of low grades; you can also use leftover roasts for pâtés. In addition to meat, the composition of the pate mass includes beef, pork or poultry liver. The liver gives the pâté mass its color and taste. A little fatty pork or lard should be added to lean meat so that the pate is fatty enough. Meat intended for pate is stewed or boiled, for which it is desirable to use pressure cookers (that is, pots in which cooking takes place under pressure), thus reducing the time of cooking the meat to readiness. The meat is stewed or boiled with the addition of onions, parsley, celery, as well as spices - bay leaf, allspice, nutmeg, ginger. The finished meat is passed twice through a meat grinder with a grate for pates. The resulting mass is mixed with a stale bun passed through a meat grinder, previously soaked in the sauce in which it was stewed, or in the broth in which the meat was cooked. The bun binds the pate mass and fluffs it. Eggs are also added to bind the mass.
The components of the pate should be thoroughly mixed and the resulting mass should be seasoned to taste with salt and ground spices.
Pate mass should be uniformly crushed and piquant in taste. Pastes made from giblets (lungs, spleen, calf tripe and heart) have a grainy texture and crumble when cut. But to save money, you can also use offal, adding 50% of cheap meat of lower grades to them. At the same time, in order to make the mass homogeneous, the meat components should be passed through a meat grinder with a grate for pates three times.
The prepared pate mass should be put in a greased mold. Pieces of lard are placed at the bottom of the mold so that they create a pattern that will give the pâté an attractive look. Fat at the bottom of the form protects the pate mass from burning and sticking to the bottom during baking. The pates are baked for about 45 minutes in a gas stove oven or an electric oven. You can also steam them. In this case, the cooking time of the pâté is about 60 minutes.
When the pates have cooled, they are taken out of the mold, doused with melted lard and left to cool completely. If the pate is served as a hot appetizer, it is baked in a form lined with dough - crumbly (sand), semi-French or French (puff).
Patés baked or steamed are gourmet dishes and can be served hot or cold. Cold pâtés go well with cold sauces, salads and baked goods. Pates can also be served as aspics, then the boiled or baked pate is cut into thin slices and placed on a dish with a thin layer of jelly on the bottom. Putting thin slices of pate on the jelly, again pour everything with jelly and cool, serve with spicy sauce.
When receiving guests, pates are served with other types of meat dishes or separately - as snacks before the main hot dishes. Pate can also be served with baked goods for breakfast and dinner. They also make delicious additions to sandwiches. Pate mass can also be used as a filling for pies from different types test.
Young Lamb Liver Pate Recipe: Cooking
300 g of young lamb liver, 2 - 3 boiled and mashed potato tubers, 60 g of butter, 1 tbsp. a spoonful of finely chopped pickled cucumbers, 1 tbsp. a spoonful of chopped parsley, a pinch of black pepper, 2 - 3 tbsp. spoons of crushed crackers, salt, flour for rolling the liver.
Clean the liver from films, evaporate in hot water and after 1-2 minutes of exposure, drain, dry and roll in flour. Fry in part of the oil (without adding salt), cut and pass through a meat grinder. Salt the mashed potatoes and sprinkle with black pepper, add a little oil and mix with ground liver, cucumbers and parsley.
Grease molds with oil and fill with pasta. Top with breadcrumbs fried in the remaining fat. Bake for about 10 minutes in a very hot oven.
Served as an appetizer dish, garnished with hard-boiled eggs, olives and green salad.
Meat pate: recipe. How to cook meat pate
200 g of meat, 150 g of brisket, 200 g of veal liver, one root of carrots, parsley, parsnip, a piece of celery, 1 teaspoon of mustard, onion, 1 teaspoon of a mixture of spices (black and allspice and cumin), 2 - 3 cloves of garlic, sour apple, zest and juice of one lemon, 150 g crumb of white bread, 150 g butter, salt.
Finely chopped onion fry in vegetable oil until golden brown. Add chopped carrot roots, parsley, parsnips, and then meat, brisket, garlic and simmer until soft. Skip everything twice through a meat grinder and add to the liver baked in the oven or boiled in salt water and rubbed through a sieve. Put the crumb of white bread, salt, mustard, spices, vegetable oil, mix and rub thoroughly with butter. You can pour 30 g of aromatic wine into the pate.
Liver pate: recipe. How to cook liver pate
600 g liver, 150 g butter, 2 hard-boiled eggs, 100 g stale white bread crumb, 3 tbsp. tablespoons of sour cream, 4 cups of broth for cooking, a few pieces of boiled or pickled mushrooms, salt, 1 teaspoon of dry spices or 10 g of fresh finely chopped marjoram, savory, lemon balm.
Peel the liver from films, rinse in cold water and boil in broth until cooked with onions and carrots. Drain, cut into pieces and pass twice through a meat grinder along with the crumb of bread and whites of hard-boiled eggs. Grind egg yolks with white oil, mix with liver, vegetables and bread, salt, add spices, finely chopped mushrooms, sour cream. Mix until a homogeneous mass is obtained.
Pork liver pate: recipe and preparation
1 kg of pork liver, 1/2 kg of pork meat, 250 g of stale crumb of white bread, 3 onions, 150 g of melted butter, 3 eggs, 1/2 teaspoon of ground black and red pepper, salt, 150 g of unsalted pork fat.
Peel the liver, rinse, cut the meat into pieces, soak the bread in milk and squeeze. Skip everything twice through a meat grinder along with onions and eggs. Add grated nutmeg, ground black and red pepper, salt, a glass of dry aromatic white wine and rub thoroughly with melted butter. Cut the lard into slices and lay on the bottom of clay pots, put the pate mass on top and close tightly. Bake the pate in the oven or cook in a water bath for 1.5 hours. Such a pate can be stored for a long time.
Liver pate: how to cook and recipe
1 kg of veal with bones, 500 g of veal or pork liver, 200 g of slaughter, 200 g of bacon, 80 g of stale rolls, 10 g of dried mushrooms, celery, parsley, onions (200 g in total), 4 eggs, 2 bay leaves, black and allspice, nutmeg, ginger, salt, fat for greasing the form.
Cut a few thin slices from the fat for laying out at the bottom of the mold. Washed meat and cut, the rest of the fat, peeled vegetables, mushrooms and bay leaf, pour water and cook slowly until tender. Salt at the end of cooking. Rinse the liver, remove the film, cut into pieces and simmer for 10 minutes in a decoction of meat (1/2 cup). Chilled boneless meat, roll soaked in broth, liver and bacon twice pass through a meat grinder with a grate for pates. Add eggs, ground pepper, grated nutmeg, ginger to the mass and mix well (if the mass is very thick, add a little broth).
Lubricate the form well with fat, beautifully put pieces of bacon in it (for example, in the form chessboard or stars) and fill with mass to 3/4 of the height. Cover the form with the mass tightly with a lid and steam the pate for 90 minutes or bake in a moderately hot oven for about 60 minutes. Cooled, but still slightly warm, remove the pate from the mold and leave to cool completely. Serve cut into slices 0.5 - 0.75 cm thick with sauces - mayonnaise, tatar or cumberland. From the specified amount of products, about 2 kg of pate is obtained.
Calf liver pate: recipe and preparation
500 g veal liver, 1 carrot, 2 eggs, 2 onions, 100 g butter, 2-3 st. spoons of broth, herbs, salt, pepper to taste.
Boil the liver, peeled from the film, add lightly fried (sautéed) onions and carrots, pass through a meat grinder 2 times. Then beat thoroughly with a wooden spoon, gradually adding chicken fat or melted butter and adding a little warm meat or chicken broth. Add salt and pepper to the pureed mass to taste. Decorate the pate with finely chopped hard-boiled eggs and herbs.
How to cook liver pate with wine
900 g of liver (beef), 50 g of wine, 100 g of bacon, 100 g of butter, 1 onion, pepper and salt to taste.
Scald the liver, remove the film, cut into pieces, fry with onions. Pass through a meat grinder, add oil, pepper, salt, wine and beat until a fluffy mass is obtained. Put the pieces of lard, liver and lard again in layers in a saucepan. Boil the pate in a water bath and cool.
Offal pate. How to cook offal pate
1 kg veal or pork lungs, 400 g liver (veal, beef, pork), 300 g pork cut, 250 g bacon or brisket, 100 g stale rolls, 2 cubes of seasoning for soups, celery, parsley, onion (200 g total), 2 bay leaves, black and allspice, ginger, nutmeg, 3 - 4 eggs, fat for greasing shape changes.
Rinse the lungs, cut and fat, put in a saucepan, add peeled vegetables, washed bay leaves, a few grains of black and allspice, as well as cubes of soup seasoning. Pour hot water so that it covers the contents of the pan. Cook over low heat until tender. After an hour, take out the fat, cut off a few thin slices for laying out at the bottom of the mold, put the rest back into the pan and salt. Rinse the liver, remove the film, cut into thin slices, pour broth (1/2 cup) in a separate pan and simmer for 10 minutes. Pour a stale bun with a glass of chilled broth. When the offal is ready and there is little broth left, you should take out the vegetables, and cool the cooked meat a little. Lungs, bacon, cut, soaked bun, and liver twice pass through a meat grinder with a grate for pates. Put the missed mass in a deep bowl and grind well with a pestle, driving one egg into the mass. Then add pepper, ground ginger, grated nutmeg and salt to taste (you can add a pinch of marjoram).
Lubricate the form (puding or oblong - cupcake) with fat and spread the prepared pieces of lard on the bottom. Fill the form with pate mass to 3 - 4 heights. Steam for 60 minutes or bake in a well-heated oven for about 60 minutes. When the edges of the pâté are browned, take it out of the oven, cool it and carefully remove it from the mold while still slightly warm. From the indicated amount of products, 1.8 - 2 kg of pate is obtained.
Chicken offal pate: how to cook
500 g chicken giblets (liver, heart, stomach), 1 onion, 1 carrot, 4 tbsp. spoons of chicken fat, 2 eggs, salt, herbs to taste.
Peel the chicken offal, wash, boil in a small amount of water until tender. Grate the carrots on a coarse grater, chop the onion finely and sauté in chicken fat. Skip offal, onions, carrots, cracklings 2-3 times through a meat grinder. Add melted fat, salt, beat the pate with a wooden spatula. Decorate the pate with chopped eggs and green onions, serve.
Sausage pate. How to cook sausage pate
300 g of sausage trimmings, 50 g of fatty ham, 50 g of boiled meat, 50 g of white bread crumb, 1 teaspoon of mustard, 1 clove of garlic, 1/4 teaspoon of black pepper, a pinch of lemon peel, 1 cucumber, 1 medium onion, 4 tbsp. spoons of mayonnaise, salt.
Trimmings of various sausages, a piece of fatty ham or brisket, boiled meat, bread and garlic, skip twice through a meat grinder along with pickled cucumber. Add mustard, salt, ground black pepper, lemon zest, grated nutmeg, onion, mayonnaise. Knead until a homogeneous mass is obtained.
Beef liver is a fairly versatile product, it is easy to cook, and you can get many different dishes at the exit: liver cake, meatballs, battered liver, stewed or baked. Don't forget the beef liver pate. If you are used to exclusively store-bought pate, then a surprise awaits you - it’s easier to cook this dish at home, but it will give a hundred points ahead of even the most expensive product from the store shelf to taste.
Beef liver pate - preparing food and dishes
The most important and indispensable product in this dish is beef liver. It is best to take a fresh liver, but if you have a frozen one, it will also do - thanks to heat treatment, an indigestible solid piece of ice will turn into the most delicate dish. You will also need vegetables, cream, and an egg for some variations of the recipe.
Beef liver pate is most often cooked by baking in the oven. Serve as sandwiches or on its own.
Beef liver pate recipes:
Recipe 1: Italian Beef Liver Pate
Such a dish has only one drawback - it must be infused in the refrigerator for at least 8 hours, and it is quite difficult to withstand this period of time. Otherwise, this dish has no disadvantages, only advantages: unusual taste, satiety and usefulness!
Required Ingredients:
- 460 grams beef liver
- 170 grams pork belly
- 1 large carrot
- 1 bulb
- 2 eggs
- 75 ml cream
- condiments
Cooking method:
Recipe 2: Beef Liver Pate with Dried Tomatoes
You will not buy such a pate in the store, because it is prepared exclusively in restaurants in Sicily and served immediately after preparation. The dish is obtained with a rich taste and aroma.
Required Ingredients:
- 460 grams beef liver
- 150 grams of dried tomatoes
- fresh green basil
- 1 bulb
- 2 garlic cloves
- 160 ml 15% cream
- Spices
Cooking method:
Recipe 3: Beef Liver Pate "Mix"
For this recipe, you will also need pork liver and chicken - such a mixture of various offal will create an extraordinary taste.
Required Ingredients:
- 220 grams beef liver
- 200 grams pork liver
- 100 grams chicken liver
- 4 onions
- Butter
- condiments
Cooking method:
Recipe 4: Beef liver pate with mushrooms and beef tongue
Another option for preparing a dish with Italian touches is to add mushrooms to beef liver pate and get a delicious “spread” for sandwiches for breakfast or lunch!
Required Ingredients:
- 420 grams beef liver
- Beef tongue 1 piece
- 200 grams of champignons
- 1 carrot
- 1 onion
- fresh parsley
- Cream 80 ml
- Butter
- condiments
Cooking method:
Recipe 5: Homemade Beef Liver Pate
Required Ingredients:
- beef liver - half a kilogram;
- black pepper;
- two carrots;
- a pinch of salt;
- bulb;
- butter - 80 g;
- lard - 100 g;
- 50 ml milk.
Cooking method:
We free the liver from films and ducts, cut into small pieces and rinse well.
Cut the skin off the fat. Cut it into small cubes.
Rinse the peeled onion and chop finely. We clean the carrots, wash and rub coarsely.
We put the pan on a large fire, put the bacon in it and fry, stirring constantly, for about five minutes. Spread the chopped onion to the fat and fry for a couple of minutes. Now we put the carrots and continue to fry, without stopping stirring, for another five minutes. Then add liver pieces, season with spices and fry over low heat for ten minutes, stirring occasionally.
Cool the resulting mixture, put it in a blender container and grind to a paste-like state. We shift the pate into a deep plate, pour milk into it and add soft butter. Mix well until the mixture is smooth.
Recipe 6: Road Beef Liver Pate
Required Ingredient:
- two chickens;
- breadcrumbs;
- kg beef liver;
- lard - 200 g;
- margarine;
- half a kilogram of flour;
- butter - 100 g;
- six eggs;
- onion - 60 g;
- white loaf;
- black pepper;
- Bay leaf;
- salt.
Cooking method:
Gutted chickens are washed, wiped with a napkin and stuffed with fat. Fry in hot butter with chopped onion, ground black pepper and bay leaves. We spread the chicken on a spread out disposable towel, cool, remove the meat from the bones and cut it into pieces.
We wash the liver, remove the film, remove the ducts and cut into small pieces. Fry in hot oil with chopped onion until golden brown. We pass it through a meat grinder. Soak the bread in milk and twist it into the liver. Season the mass with salt, ground nutmeg and drive in two eggs.
From four eggs and flour, knead a stiff dough. Lubricate the baking dish with margarine, sprinkle with breadcrumbs and lay out a layer of rolled dough. At the bottom of the form, covered with dough, lay out half of the minced liver, lay out the chicken pieces on it and put the second half of the liver mass on it. We cover the pate with a second layer of dough, carefully pinch the edges and bake in a preheated oven for about forty minutes.
Recipe 7: Polish Beef Liver Pate
Required Ingredients:
- half a kilogram of pork belly;
- fine salt and black pepper;
- beef liver - 700 g;
- five peas of allspice;
- carrots - 350 g;
- two bay leaves;
- three bulbs.
Cooking method:
We clean and wash the carrots. We wash the brisket, put it in a pot of water and put it on fire. We remove the foam and spread the carrots to the brisket. We cook for another hour.
We wash the beef liver under running water, clean it from ducts and films. Rinse again. We put it in a saucepan with a brisket, add peeled and washed onions, bay leaves and peppercorns here. We continue to cook for another half hour. We take out all the products from their pans and cool. We twist everything twice through a meat grinder. Salt the resulting mass, pepper and mix well with a wooden spatula. We lay out the finished pate in jars and store in the refrigerator.
Recipe 8: Beef liver pate stuffed with butter
Required Ingredients:
- kg of beef liver;
- fine salt;
- four eggs;
- black pepper;
- two bulbs;
- 60 ml of vegetable oil;
- Butter - 50 g.
Cooking method:
Rinse the beef liver, clean it of everything superfluous and soak it in clean water for a couple of hours. We shift it into a saucepan, pour water so that it only covers the liver and boil for forty minutes, removing the foam from time to time. We take out the offal on a plate and cool. We twist twice in a meat grinder.
Peel the onion, wash and chop into small cubes. Fry until golden brown. Together with the liver, pass through a meat grinder. Add beaten eggs and soft butter to the liver mass. Salt and season with spices. Mix everything well.
Spread the pâté on cling film in an even layer. Put a rectangular piece of butter on it. Using a film, form a roll, giving it the desired shape and thickness. Send the pate to the refrigerator. Cut crosswise into thin slices before serving.
- Mexican beef liver pate - with red cayenne pepper. This version of the people is great as a spread for dry bread as an appetizer for beer.
- If it seems to you that the liver mass is too rare, add a spoon or two of flour to the ingredients.
- Beef liver pate can also be cooked in a slow cooker, although it will be different in consistency, more solid. Such a pate is served in France and is not smeared on bread, but cut into slices. Cooking mode - "General", time - 30 minutes, temperature 100-120 degrees.
- To diversify the taste of the pate, you can add grated cheese to it before you bake it.
- To make the taste of the pate less saturated, an additive in the form of vegetables will help. use carrots, cauliflower or broccoli. If you want to get a high-calorie and satisfying dish, pork meat, beef, brisket or bacon will help you.
- How to store the pate if you cooked it a little more than you can eat at one time? Spread on the table cling film, grease it with pate, then roll it up and send it to the refrigerator.
Ingredients:
chicken liver - 400 grams;
fresh onion - 1 head;
carrot - 1 piece;
vegetable oil;
butter - 50 grams;
salt, spices, spices - to your liking.
And the pate is being prepared chicken liver So:
First take care of the liver, defrost this product, rinse, and then try to cut into medium pieces.
Now it's time to do the vegetables, peel the carrots, wash them, then cut them into large pieces.
Put the pan on the fire and heat the oil.
Put the onions and carrots in a frying pan with oil, fry the vegetables over low heat.
Then add the liver pieces to the fried onions and carrots, mix and fry the food together until the liver turns white.
And now pour water into the pan with liver and vegetables, add salt, spices, spices. Cover the pan with a lid and simmer the liver until fully cooked.
Then put the liver pieces with vegetables in a bowl, add butter here, chop the products with a blender, you get liver puree, put it in the refrigerator until it cools completely. That's all, the chicken liver pate is ready!
Calf's liver pate
Ingredients:
veal liver - 600 grams;
onions - 50 grams;
butter - 2 tablespoons;
olive oil - 100 milliliters;
dry white wine - 100 milliliters;
heavy cream;
salt, pepper, dried thyme.
Immediately you need to remove the film from the liver product, wash and cut into large pieces.
Put the pan on the fire, heat the butter with olive oil, send the onion to fry until golden.
Then add the liver pieces to the golden onion pieces, mix and fry the food together until the liver changes color.
Then here you should pour in a little wine and evaporate it for several minutes.
Then pour the cream into the pan with the liver, boil the contents and turn off the heat.
Transfer the finished ingredients to a clean bowl, add salt and pepper here, grind everything together with a blender, you should get a soft, tender and fragrant pate mass. Chill the pâté and start making delicious sandwiches!
Steamed chicken liver pate
Ingredients:
chicken liver - 400 grams;
onions - 1 head;
carrots - 2 pieces;
cream 10% - 100 milliliters;
cognac - 1 tablespoon;
Provencal herbs, salt, black pepper - to your liking.
And we will cook the pate like this:
Immediately take care of the onion, peel the husk and try to chop the onion as finely as possible.
Heat the vegetable oil in a frying pan, send the onions and carrots to fry.
Season the vegetables with herbs and fry them for a few more minutes.
Pour cream with cognac into the resulting mass, add salt and pepper, mix everything.
And now you need a form, lay foil on it, spread the resulting pate mass on top of the foil and send it to the double boiler for an hour. When the pate is ready, cool it and spread the bread slices, you can use herbs and fresh vegetables to decorate pate sandwiches. That's all, now you know how homemade liver pate is prepared!
We decided to keep you a minute longer and offer you to find out below in the article about the recipe for another very tasty homemade liver pate!
So, in order to cook the pate according to this recipe, you will need:
Ingredients:
pistachios - 1 handful;
veal liver - 1 kg;
garlic - 3 cups;
cream 35% - 200 milliliters;
dry white wine - 200 milliliters;
nutmeg - 1 pinch;
salt - 1 pinch;
black pepper - 1 pinch;
butter - 1 tablespoon;
olive oil - 5 tablespoons.
And the pate is prepared like this:
Clean the liver product, remove the films, wash and try to cut into cubes.
Peel the garlic and try to chop as finely as possible.
Peel the pistachios, blanch them in boiling water and cut into small slices.
Heat olive oil and butter in a frying pan, fry onion rings and garlic slices for 3 minutes.
Then add the liver slices to the onion and garlic, mix and fry the food together for 15 minutes.
Now pour wine into the liver with vegetables, add salt, pepper, add nutmeg, mix and simmer for another 10 minutes.
Grind the finished products with a blender, you should get a smooth puree.
Add pistachios to the resulting pate mass and mix everything thoroughly again.
Cover the dish with cling film and refrigerate for an hour. That's it, the delicious perfect pate is ready!
Enjoy your meal!
Very tasty and satisfying, the main condition is to buy a fresh liver.
600 veal liver
two heads of onions
50 grams of butter
two st. l. olive oil
100 ml. dry white wine
100 ml. heavy cream
salt, pepper, dried thyme
Remove the membranes from the liver and cut it into large pieces. Onions in half rings. Heat two types of oil in a frying pan. Fry the onion until golden brown, put the pieces of liver on it.
Fry until the liver changes color, the main thing is not to overcook it, inside it should remain pink.
Sprinkle with thyme and sauté for about 8 minutes more, pour in the wine and simmer for 2 minutes. Pour in the cream and let it boil. Remove from oven.
Put the finished mass in a blender, salt, pepper and grind to a paste.
Put the finished pate in a glass jar and refrigerate for a day.