21.05.2020
77
Recipe information
Cooking:
1 hour 30 min.
Complexity:
Easy
Calorie content:
1379.01
Carbohydrates:
24.74
Fats:
107.85
Squirrels:
77.46
Water:
15.8
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Ingredients
№ | Title | Value |
---|---|---|
1. | Chicken liver | 400 Column |
2. | Butter | 100 Column |
3. | Pomegranate juice | 150 Column |
4. | Gelatin | 1 Tsp |
5. | Cognac | 1 Tsp |
6. | Salt | taste |
7. | Black pepper | taste |
Cooking
1. Stage
Heat a little butter in a pan, fry the liver until golden brown over high heat, then add salt, ground pepper, pour in a little water and add cognac, reduce heat and simmer the liver under the lid for about 20 minutes until cooked.
2. Stage
Then twist the liver twice through a meat grinder or beat with a blender.
3. Stage
Mix the prepared paste with softened butter, put it in a mold, smooth the surface, put it in the refrigerator for 30 minutes until the paste is frozen.
4. Stage
Heat pomegranate juice and dissolve gelatin thoroughly in it; you can add a pinch of sugar in the juice. When the juice has cooled, pour it onto the surface of the paste, put it back in the refrigerator, preferably at night, until the jelly has completely set.
Ojahuri
views
: 76
date: 20.05.2020
Chicken under the tomatoes
views
: 55
date: 21.05.2020
Jizz byz
views
: 108
date: 21.05.2020
Pickled Chanterelles with Apple Cider Vinegar
views
: 53
date: 21.05.2020
Duck breasts with dried apricots
views
: 79
date: 21.05.2020
Snack snowballs
views
: 63
date: 21.05.2020