Description
As rightly written in my favorite cookery book "gold collection of recipes": "This lovely terrine recipe is a classic French dish which totally ruined the modern food industry." Therefore, we will cook it yourself, especially since it is not so difficult. I suggest starting with this Supplement to the liver as the olive tree, is familiar to many carrots.
Ingredients
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Chicken liver
450 g
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Olives
150 g
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Onion
1 piece
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Butter
170 g
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Semi-sweet red wine
3 Tbsp
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Carnation
2 piece
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Nutmeg
-
Olive oil
2 Tbsp
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Salt
-
Black pepper
Cooking
Needed to prepare terrine products. Pre-liver flush, free from films, remove the traces of contact with bile, if present. Shall pound the cloves in a mortar (you can use ready ground).
Cut the onion into thin quarters of the rings, black olives - rings.
Warm up in a pan with olive oil and one tablespoon of butter and fry the onion until it is flush.
Add the liver and fry for 5 - 10 minutes, depending on big the pieces are, don't forget to flip the pieces. Try not to overdo it, don't overcook the piece inside should remain soft.
Mash butter, traditionally do it with my hands and mixing it with chopped olives.
A little cool ready the liver and put it into the blender. Add the wine (a sweet fortified red), nutmeg, ground cloves, salt and pepper. Whisk until smooth.
Now all was prepared: whipped, fried onion and spices with chicken liver, butter with black olives, mix thoroughly and put in a ceramic low capacitance, level Tradition is supposed to be used for this purpose, a rectangular shape, but such shape desired volume is not found, have used what we have.
After three hour exposure in the fridge (this time not included in the calculation of cooking) terrine can be served. Very tasty with toast medium roast.
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