Chicken liver pate
The liver is washed and cleaned well, then left in milk for 30 minutes.
Drain the milk well and put on the fire, together with 50 g of butter, for a few minutes, until they turn white on both sides.
Add the finely chopped onion, leave until soft, then add the wine and boil for 10 minutes, but also the sauce.
Add the spices (salt, pepper, paprika, nutmeg) and mustard.
Stir a little on the fire, then put in a blender and pass.
When it cools, mix it with the rest of the butter (100 g at room temperature), then put it in the pans and keep it in the fridge.