Description
In the time of Pushkin pate, who was considered a true delicacy, called pretty noble -Strasbourg pie. Today, this product is more prosaic title and is no longer considered a dish of the aristocracy, but he gained massive demand and people's love! In this recipe I want to share with you as from the duck giblets to make a delicious and delicate pate.
Ingredients
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Semi-finished products
1200 g
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Salt
70 g
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Vegetable oil
50 g
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Bow white
140 g
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Red onion
140 g
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Sugar
1 Tbsp
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Ginger
30 g
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Butter
110 g
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Cream
1 l
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Chicken egg
3 piece
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Berry sauce
300 g
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Gelatin
12 g
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Balsamic
2 Tbsp
Cooking
The giblets rinse cover with cold water, add 50 gr. of salt and leave it overnight in the fridge. Before cooking, wash them well under running water.
Two onions cut into rings. Peel the ginger and cut into slices.
Fry the onion and ginger in vegetable oil, add butter, a tablespoon of sugar and a pinch of salt. Once the butter is completely melted, pour a liter of cream and simmer the sauce for 5 minutes stirring all the time.
After Buriram our hot sauce.
Guts also puree them in a food processor.
Further, both these masses need to connect and beat together. Can do parts in the bowl of a food processor or in large bowl using a powerful blender. At this time, add the eggs one by one.
The next stage took me a while, since I was not in the presence of a large sieve. Mass be sure to wipe through a sieve. All that will remain in the sieve discarded. Get a gentle mass of pink. Add a pinch of salt and white pepper.
The form prostream with cling film. Pour the mass and close the film so that it was not under her air.
Then cover the form with foil so that with top was the tip of the foil which will circulate steam, and on the edges of the foil pressed tightly against the edges of the shape. Preheat the oven to 175С. Put the form in a larger baking form, pour in the boiling water until the middle forms a paste. Cook 1 hour and 30 minutes. After plowing be sure to fully cool it down and put in the fridge for 12 hours.
For berry jelly in a saucepan, mix 2 kinds of sauce "Darbo"
The leaves of gelatine to soak in cold water.
Heat the sauce in a saucepan and add the swollen gelatin and berry balsamic cream.
Fill in the form and put in the fridge to full solidification.
The pate before serving recoverable with the help of cling film and cut. Necessarily kept in the refrigerator under the film or in a closed container.
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