Liver pate with bacon

Boil lard in broth with salt, allspice, add bay leaf.

Cut the onion in half rings and fry in butter, add carrots grated on a coarse grater and also fry in butter.

Cut the liver into small pieces, fry on both sides in sunflower oil.

Mix liver and onion with carrots, salt, add spices and a small piece of butter.

Simmer over low heat for 5 minutes.

Allow to cool.

Mix the liver with carrots and onions, as well as a boiled piece of bacon with a blender until a homogeneous mass is formed.

Put the resulting mass on cling film.

Let stand for 5 minutes.

Apply a layer of butter to the entire paste. The butter should be soft.

After the paste is covered with butter, gently roll the roll (pull the film up, thus twisting the roll).

Wrap the finished roll with cling film and leave in the refrigerator for 10-12 hours.

Cut into slices before serving.

Enjoy your meal!