Baked Chicken Liver Pate

1. 

chicken livers 1.1 lb (500 g)

Wash the chicken livers and remove thicker central channels.

2. 

chicken egg 4 pcs • salt 1 tsp • ground black pepper 0.5 tsp

Add broken eggs, salt and black pepper into the livers...

3. 

pork lard 10 tbsp (150 ml)

... pour melted but not hot lard and mix with hand blender.

4. 

whipping cream (30-33% fat) 1.1 cup (250 ml)

Then pour in the double cream and mix it again.

5. 

Pour this mixture into the deep roasting dish and bake covered for 40 minutes in preheated oven at 390°F (200°C).

6. 

After lapse time uncover the pate and let it roast for further 10 minutes.

7. 

Cut it cooled...

8. 

... and serve. Keep the pate in a fridge.