Description
Cook the liver in the mantle of grease, and it's delicious. In a variation the fat inside rolls with a delicious cucumber cask, with meat flavors and cognac notes. Pechenocna very tender and juicy.
Ingredients
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Beef liver
500 г
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Fat
50 г
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Cucumber
1 шт
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Cognac
2 ст. л.
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Bow white
1 шт
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Seasoning
-
Broth
1 л
Cooking
Pechenocna clear from the films (fingers dipped in coarse sea salt and remove the film by pulling the edge). Cut into portions. Sprinkle with seasonings and lightly beats on two sides
Cut the pickle barrel salt and fat
Spread bacon and cucumber on the liver
Turn gently roll and fasten with a toothpick.
Cut onion into half rings. If you have time, you can leave the onions with pechenocnae half an hour, but you can from the pan.
Fry from two parties of a minute, two or three
Placed in a cauldron of boiling broth. Add cognac, salt.
Simmer for twenty minutes. Off. And leave to rest for half an hour. You can eat. Very gentle, soft pechenocna with the flavor of the meat.
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