INGREDIENTS
- – Dried pine mushroom 10 g.
- – Onion 2 models.
- – Garlic 4 cloves.
- – Hen liver 300 g.
- – Thyme 1 unit.
- – Port ½ glass.
- – Sal.
- – Pepper.
- – Olive oil.
- – Additional butter c/n.
- – Butter 100 g.
- – Unflavored gelatin 7 g.
- – Chilly water 35 cc.
Discover ways to put together a scrumptious hen liver pâté
PROCEDURE:
1. First hydrate the mushrooms in heat water for about an hour. Reserve.
2. Individually, additionally in a frying pan with butter and olive, sauté the chopped onion and garlic with slightly thyme.
3. In a frying pan with olive and butter, brown the hen livers on each side and season with salt and pepper.
4. Deglaze with port and when the alcohol evaporates, pour them into a big bowl, add the sautéed onion and butter and course of with a mixer or cross it by means of a processor together with the 100 g of butter (the livers have to be scorching).
5. Lastly, hydrate the gelatin in 35 cc of chilly water, warmth in a bain-marie and add to the preparation together with the finely chopped hydrated mushrooms.
6. Take a pudding mildew with plastic wrap, cowl with slices of bacon, the slices ought to protrude to shut
7. Pour the pâté, shut with the bacon and place within the fridge till chilly and unmold.
