The pate, prepared by yourself, is delicious, has a long shelf life and you will be calm about its naturalness and quality.
So, the main thing in pate is a soft, juicy liver. Wash the liver, peel it of films, cut into small pieces. Fry it until tender with lard, onions and carrots, finely chopped. Then pass it all through a meat grinder or whisk in a blender. Season and salt to taste, it is a good idea to add nutmeg as a seasoning. Stir the pate well and add soft butter, mix again until smooth.
Transfer the pate to a glass dish and refrigerate.
The best pate comes from beef liver or chicken. Bile can spoil the taste of the pate, so check the pieces carefully. Chicken liver can be boiled rather than fried.
The pate will turn out to be airy if you add whipped butter to it. The pate itself can be wiped through a sieve.