Description
Light, delicate, with soft, creamy pate, moreover easy to prepare.
Ingredients
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Chicken liver
500 g
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Bow white
1 piece
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Oyster mushrooms
200 g
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Butter
100 g
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Cream
150 g
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Beer
100 g
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Berry sauce
2 Tbsp
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Salt
-
Black pepper
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Olive oil
3 Tbsp
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Pepper pink
Cooking
Liver wash, dry, cleaned of fat and films. Fry in olive oil finely chopped mushrooms. Remove the mushrooms from the pan.
Peel the onion, cut into half rings, cook until transparent in a little olive oil. Add the liver, when the liver turn white, pour the beer and cook until beer has evaporated.
Pour the cream.
When cream sauce boils, add 2 tbsp cranberry sauce. Mix well, season with salt and pepper.
To shift the liver with the sauce in a blender, add the sauteed mushrooms. Grind all until smooth.
Ready pie to put in banks, preferably clay.
Melt butter in microwave. Gently pour over top of pate, being careful not to pour out from the bottom of the white serum. Sprinkled with pink pepper. Put in the fridge for a day to ripen. A day later gently break pancake "cap", the paste will become soft pink. Serve with onion marmalade or cranberry sauce d arbo.
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