Chicken Heart Pate

Rinse the hearts thoroughly and squeeze out any remaining blood clots.

Drop them into boiling water without adding salt!

Bring to a boil, skim off the foam, add a few black peppercorns and a bay leaf, then simmer covered over low heat for about 1 hour.

Dice the onion and sauté until golden brown—the color of the onion is important.

Grate the carrots coarsely and add them to the onion, cooking everything together until the carrots are tender (you can cover the pan).

Stir in the butter, mix well, and remove from the heat.

Trim the tough vessels from the cooked hearts and transfer them to the pan with the sautéed onions and carrots.