Imperial pate ingredients:
400 grams of chicken white meat,
500 grams of chicken liver,
4 pieces of hard-boiled eggs,
130 grams of butter,
1 onion,
1 teaspoon of mustard, salt and pepper to taste.
Way of preparation:
Sauté white meat and liver in a little fat. When it is ready, cool it and add butter, chopped onion, mustard, hard-boiled eggs and grind it all twice in a meat grinder. Salt and pepper to taste. Form into the desired shape. Sprinkle with finely chopped toasted hazelnuts. Serve cold with toast, crackers and more.
