Description
Translated from French, foie Gras means fatty liver. This is a true French delicacy, so in the restaurants is fabulous money. Really delicious foie Gras can be prepared easily from chicken liver, adding the butter and chicken fat. The result is a delicious, delicate, and most importantly not expensive treat that will appreciate all of your relatives and friends. Based on the recipe Tatiana.
Ingredients
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Chicken liver
300 g
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Onion
2 piece
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Dry white wine
100 ml
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Fat
2 Tbsp
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Butter
150 g
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The mixture of peppers
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Milk
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Salt
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Sugar
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Thyme
Cooking
1. Fresh chicken liver rinse under running water, remove the film. Soak in milk (milk should completely cover the liver). Cover the container with the liver with a lid and let stand in refrigerator at least 6 hours.
2. After the liver to drain in a colander to drain all liquid. To dry the liver with paper towel.
3. Melt in the pan butter (120 grams). Remove the film, which is formed in the oil during heating. Add in the melted butter to the liver and stir tormented until tender (5-8 minutes).
4. In a separate pan on melted chicken fat until transparent fry the finely chopped onion. Pour in the white wine and simmer until tender onions, the wine is well evaporated. (The fat melt, once removed from the pan. If the fat is more, the part is drained until next time or use in other dishes)
5. After that, the onion and the liver a little cool - so you can chop in the bowl of a blender. Add a knob of butter (30 grams) and grind. Season with a mixture of peppers, chopped fresh thyme, bring to taste with salt and sugar.
6. A jar (or other suitable dish) covered with cling film. Spread, tamping spoon the pate, cover with a lid and place in the refrigerator to paste thickens. Before serving, take out the terrine, place on a dish, remove the film.
7. Bon appetit. In the photo pate made from 500 grams of the liver. For guests you can serve the pâté with slices of baguette, toasted until Golden brown in the oven. Before serving, grate the baguette lightly with garlic. In recent times cook without thyme, replaced dry wine semi-sweet. It turns out also very tasty.
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