Homemade pate

Ingredients:
400 gr. chicken liver
200 grams chicken fillet
100 grams butter, soft butter
1 large carrot
1 medium onion

1 clove of garlic
1 Bay leaf
salt, part pepper.
milk 50 ml.

Preparation:
In salted water boil the fillets with Bay leaf.
In a pan saute the livers with the garlic cloves for 3 minutes until cooked pour into the liver milk, let the cloak in it. Pepper and salt the liver.
Fry the grated on a coarse grater carrots with onions on a pan until cooked.
Finely chop the prepared fillets, livers and place in a blender (you can skip all through a meat grinder, if no blender), just go there, put the onion and carrot with oil and all mix thoroughly.
If the paste will get too steep and difficult ground in a blender, you can add 4-5 tbsp of milk.