Description
A great appetizer! And if served with fresh bread, I think guests will be pleased with this treat! For the recipe thank Yaroslav.
Ingredients
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400 g
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1 piece
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25 g
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25 ml
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2 piece
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3 Tbsp
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1 pinch
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1 tsp
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1 pinch
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1 cup
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0.5 cup
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1 tsp
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Cooking
Onions to clear, cut cubes and to fry on butter.
Liver and onions folded in the bowl of a blender, chop.
Then add the cream, eggs, salt, spices and cognac. Again punching until smooth.
Further, the wall forms to grease with butter and fill with liver mass. Top cover tightly with foil. To place the mold in a pan and fill it with hot water. Bake pie in preheated oven at 200 gr. 30 minutes. Ready pie to cool.
For jelly. Frozen gooseberries, cover with water and boil.
Then wipe the berries through a sieve.
Add the sugar and cognac. Mix well. Adjust sugar according to your taste, but the jelly should be sweet. In the end, add instant gelatine. Again mix well, cool slightly.
Pour the cooled pate jelly of gooseberries. Put into the refrigerator until fully cured jelly.
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