Ingredients for - Pumpkin and liver pate with jelly
How to cook deliciously - Pumpkin and liver pate with jelly
1. Stage
Chop the liver coarsely and pour the milk, leave it for half an hour, maybe more. In this way, all the bitterness goes out of the liver.
2. Stage
In vegetable oil lightly fry the peanuts, add the onion and continue to fry until golden.
3. Stage
Then pour in the pumpkin juice, reduce the heat and simmer until the excess moisture has evaporated. Season with salt and pepper.
4. Stage
Cool and mince through a meat grinder a couple of times. Then add the butter and mix it well into the pâté.
5. Stage
Spread into molds and put in the refrigerator.
6. Stage
Pour cold water over the gelatin, I have a plate of instant gelatin. On each package are written proportions, for how much liquid the pack is designed. If you use regular gelatin, then you need about 7 grams and pour about 50 ml of water.
7. Stage
Heat the juice until hot and send the swollen gelatin. Stir and cool. Pour into molds and leave for half an hour in the refrigerator.
8. Stage
Bon appetit!
