Description
France has given the world many culinary delights. But the pies have a special place in French cuisine. History of pâté is rooted in the distant past, home to the pate we, by default believe France. In fact, the pate was known in Ancient Rome, and the French chef only revived the dish was popular among the Romans. Previously, pate was prepared in the form of pies, pates, and was called "pastata" – wrapped in a dough dish. The pastry had acted as a shell for pate, played a secondary role, and often the food is not being used, so over time, the pate became known only very filling. And then there are pies that are not baked.
Ingredients
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Beef liver
500 g
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Apple
150 g
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Cognac
60 ml
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Butter
200 g
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Onion
150 g
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Salt
-
Black pepper
-
Sugar
2 tsp
Cooking
The entire amount of butter should be divided into 2 parts. One-half (100g) until set aside (leave at room temperature). The second half (another 100g) - use for frying liver, onions and apples in equal quantities. So, melt the butter, cut into pieces the liver and quickly fry on all sides. To turn off the stove, liver, cover and leave to walk to off the stove, season with salt and pepper
Fry the onions slightly in butter. The main thing is not to overcook it until brown. The onion should become translucent and slightly Golden
Apples clear from the seeds and peel, cut into cubes. Melt the butter, put in pan with apples and sugar, simmer on low heat for about 10-15 minutes, until the apples are soft and covered with caramel
To apples pour in the brandy, turn the stove to maximum and wait until the cognac is evaporated. If you want more of a French flavor - pour in the brandy to the apples and set it on fire. This technique is called the Flambeau. Set alight the brandy will give an extra spicy taste
To cool the liver, onions and apples. Grind with a blender or several times to skip through Mincer. We have 100 g of oil. Divide them in half. Half, put in the paste and knead well. Try it - if necessary add salt and pepper
The remaining half of the butter melt. The pate spread in molds and pour the melted butter, put into the fridge until cool.
Serve with fresh baguette! Bon appetite!
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