bluekitten
So, the first course
Meat pate.
1. Throw in carrots and onions, chop for 5 seconds.
2. Add vegetable oil and sauté at 120 degrees for 7 minutes.
3. Throw in pieces of liver, chicken, meat and keep at 120 degrees until tender.
4. Throw in butter, salt, pepper and beat until a paste. Moreover, you don't need to put oil in the liver! An already magnificent pate comes out of it.

- convenient: you throw all the ingredients into one bowl, twist it in it;
- it seemed to me that it turns out much faster to make pate than usual, plus a lot of dirty dishes have not formed;
- the pate is very delicate, airy.

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