Liver paste

Peel the onion from the husk, then cut into thin half rings.

Pour some olive oil into a frying pan and melt the butter in it. In the resulting oil mixture, fry the chopped onion until golden brown.

When the desired shade appears, add the liver, which we pre-clean from the veins. Fry everything, stirring occasionally for 5-6 minutes, the liver should brown a little.

Now pour in 50 grams of cognac and continue to cook for 2-3 minutes until the cognac evaporates. By the way, if there is no cognac, you can also use rum.

Add the cream, bring the mixture to a boil and continue to cook for another 2 minutes, at this stage add the salt.

Allow the contents of the pan to cool slightly, then transfer to a blender, and grind until a completely homogeneous mass is obtained.

We lay out the pate in molds.

We melt the butter. We only need the top layer. With gentle movements, pour the top layer onto the pate. This will allow the pate to be stored for much longer.

We decorate the liver pate with pink pepper and thyme, send it to the refrigerator so that the oil layer freezes.