Paté of turkey liver in brass eye

  • Time 2 hours
  • Servings 12 People
  • 1 Heat the oven up to 160 degrees.
  • 2 Sand washing, cleaning out all the ex-wives, jellying. If necessary, cut every piece in half. Cut the breast to pieces. Pure the fist and liver to homogeneous consistence.
  • 3 The beam cut to the cubes and roast to the golden shade of 50 g of cream oil. In the other pancreas, fry on the remaining cream oil for a couple minutes. Add to the mixture of liver and file: roasted onions, roasted dryers and eggs - to purify. Then add cream and cognac to the homogeneous mass.
  • 4 Embassy and taste, add a nut.
  • 5 In the silicon form, pour our mixture, close the foil and put it in the oven. Drink 40 minutes at 160 degrees.
  • 6 As long as the patte's out, we'll have a bruising eye. Yellatin' in cold water. The berries put in the pot, add water, heat up to the boiling, make five minutes. Then wipe the berries through the sieto, add sugar, cognac, after you extract the patae from the oven and get some rest, add to the berries from the berries of the gelatin. We'll have to make a good laugh! Stick to the room temperature and shell the plug. Send it to the refrigerator for the night, and we'd better get our dish for 24 hours.
Nutrition Facts
  • Calories 307
  • Total Fat 20,6 g
  • Protein 15,4 g
  • Total Carbohydrate 307 g
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