Description
Delicate liver pate in crispy tartlets. For the competition "Queen of the cocktail."
Ingredients
-
Chicken egg
2 piece
-
Flour
250 g
-
Sour cream
2 Tbsp
-
Margarine
40 g
-
Salt
-
Sugar
1 tsp
-
Carrots
1 piece
-
Onion
1 piece
-
Beef liver
500 g
-
Butter
100 g
-
Fat
100 g
-
Yolk egg
1 piece
-
Parsley
Cooking
First make tartlets. Flour, eggs, sugar, a pinch of salt, chilled margarine, grated cereal, and sour cream
Knead a soft dough.
Roll out the dough thinly, cut it into circles a little larger than the molds.
In a greased tins, stack the circles of dough, well pressed and cut off the excess. At the bottom of the tartlets and pour the peas or beans
And bake it in the oven, preheated to 200 degrees for 15-20 minutes.
After baking take out the tartlets from the molds, remove the peas, allow to cool.
Begin to prepare paste. Prepared foods: carrots and onions cleaned, wash out the liver, remove the film.
Begin to prepare paste. Prepared foods: carrots and onions cleaned, wash out the liver, remove the film.
Bacon, onion, carrot, and liver cut into cubes.
On a heated pan put the bacon, fry a little.
Add onion, carrot, fry until soft.
Add pechenick, salt, pepper and simmer all together until cooked liver.
Allow to cool a little and them in a meat grinder.
After good blend them.
Soft butter gradually add in the liver and expel the mass with a wooden spoon.
The pate is ready!
Culinary syringe fill tartlets pate.
Decorate with butter, grated egg yolk and parsley.
And entertained guests. Bon appetit!
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