Description
For fans of the original. Very hearty and tasty salad. Those who are not imbued with the taste of the newfangled weed suggest to try this combination.
Ingredients
-
Arugula
150 g
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Chicken liver
200 g
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Mustard
1 tsp
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Vinegar
1 Tbsp
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Cognac
1 Tbsp
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Butter
-
Black pepper
-
Salt
Cooking
Mushrooms cut into plates and fry literally five minutes.
At the end of adding the vinegar and mustard, mix well.
In another pan fry the liver, at the end of the irrigation tablespoon of brandy and salted.
Mix the mushrooms and liver.
Arugula wash, dry and tear into the salad bowl as it should be to mash. When arugula crumple it loses its bitter taste and becomes not such a sharp taste.
Mix all ingredients, watering emitted from the roasting juice.
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