Description
The option of using chicken, duck, etc. byproducts. So delicious, beautiful and different. Look!
Ingredients
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Chicken liver
400 g
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Offal
2 piece
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Chicken egg
2 piece
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Bread
80 g
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Milk
0.66 cup
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Beef
100 g
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Nutmeg
0.5 piece
Cooking
The products required. Of course, if you like skins, you can take more of them, but I was cooking for my husband and my daughter ate the pate. The liver should be soaked for 20 minutes, then dry.
The beef is cut into thin strips, then cubes.
Soak bread in milk, let soak. The liver in a blender, RUB into it a little nutmeg, add the bread and 2 egg yolks. Again to beat.
Pour liver into a Cup and fill with beef. Stir and a little salt.
Beat egg whites until stiff and gently add to hepatic mass. Put in the refrigerator.
Skin to clean away all the excess and sew up one end.
Fill the stuffing carefully and not full to the brim, as the meat when cooked is slightly increased, and the pelt, on the contrary, shrinks. Sew up and put in a hot salt water and cook on low heat for about an hour.
Cooked, removed from broth, allowed to drain. Heat oil in a pan, and fry until a beautiful Golden.
Cut, garnered something light and serve. Friends husband said that the Zakus are great! You can also try this.
The remains of the hepatic mass I poured into greased molds. Heated the oven to 150 degrees. Poured into a baking pan of hot water and put it in molds. Bake 35-40 minutes, until dry sticks, but may be less for an Amateur. Turned out very tender and flavorful. Even cold, the next day went to "cheers". Help yourself!
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