Description
I usually cooked cutlets from the liver with potatoes. But looking through the recipes on the sites, we decided to experiment. The result is tender chicken that we liked, too. Since the apples I used were sweet, and had a little sweet taste, so it is better to take a little bit sour or just add one. The flour think we can rule out increasing the amount of semolina. I just have it ended.
Ingredients
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Beef liver
700 g
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Onion
2 piece
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Carrots
2 piece
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Apple
2 piece
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Chicken egg
2 piece
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Cognac
30 ml
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Nutmeg
0.5 tsp
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Semolina
3 Tbsp
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Flour
3 Tbsp
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Cheese
100 g
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Garlic
2 tooth
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Salt
1 tsp
Cooking
The liver soak in milk for about 1 hour, then release from the film and ducts. Peel the onion, carrots, garlic and apples from the core.
Skip all the above products through a meat grinder.
Cheese to grate on a coarse grater. Stir in a bowl of milled products and add the semolina, flour, eggs, brandy, salt, nutmeg and grated cheese. Leave the mass alone for 20-25 minutes to semolina swelled a little. Bake in vegetable oil with 2 sides laying a lot with a spoon.
Bon appetit!
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