Description
Very gentle, airy soufflé liver with mushrooms, with a delicious sour cherry jelly will delight Your family at Breakfast to morning coffee.
Ingredients
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Chicken liver
350 g
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Onion
1 piece
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Cognac
1 Tbsp
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Butter
40 g
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Cream
70 g
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Basil
0.333 tsp
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Garlic
0.333 tsp
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Salt
-
Mushrooms
100 g
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The juice of a freshly squeezed
100 g
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Jelly
0.5 pack
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Sugar
0.5 tsp
Cooking
Finely chop and fry the onion in vegetable oil until transparent.
Chopped chicken liver and mushrooms, add to the onions and simmer. At the end add salt, all the spices, the brandy and saute for 3 minutes. The main thing is not to overcook the liver, it needs to stay inside a little pinkish.
All blend with cream in a smooth, uniform mass.
Next, add the butter and beat again.
Spread the paste over the cups and put into the refrigerator for 2 hours for stabilization.
The cherries to defrost and using a blender grind. With gauze squeeze out the juice.
Juice we have 100g, to it add 1/2H. L. sugar ½ bag of jelly cake and bring to boil, stirring constantly.
Pour jelly over the pate and leave to set. Jelly solidifies on the eyes (the and not gelatin like, and the finished jelly cake).
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