Description
Aromatic and delicious pate, and what a beautiful. A great snack on the Christmas table. Thanks for the recipe SARSMI - Svetlana from LJ.
Ingredients
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Chicken fillet
500 g
-
Offal
500 g
-
Dry red wine
100 ml
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Dry white wine
100 ml
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Cognac
50 ml
-
Martini
70 ml
-
Onion
1 piece
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Butter
50 g
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Cream
100 ml
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Yolk egg
3 piece
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Spices
-
Olive oil
Cooking
Finely chop and fry the onion,
to cleanse the liver, add to the onions
add red wine, heat to evaporation.
At the end pour the cognac and ignite (sorry, not visible in the photo flame), cool.
Added from the old collection cognac (Soviet) ;-)
Separately. Chicken fillet pieces stir-fried with rosemary, garlic and olive oil
Pour the wine and put out
until evaporated liquid. Cool.
Fillet grind in a blender
pour in vermouth meat (replaced a little brandy), whipped cream, salt, pepper
Weight should be gentle, uniform, Penisula again another blender.
The liver, lightly beat the softened plums.oil, added a pinch of nutmeg, whipped with a mixer (you can use a blender).
Pistachios lightly fry in a dry frying pan and add to chicken weight.
Yolks to grind. All layers to spread in the form of film, I was comfortable with foil.
Wrap the top edge, put in the refrigerator better at night.
Still on top sprinkled with pistachios.
[img]http://s53.radikal.ru/i139/0912/3f/9da7ce21c304.jpg[/img]
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