Chicken Liver Terrine with Mushrooms and Cranberry Sauce Recipe
Light, delicate, with a soft creamy consistency of the pate, besides easy to prepare. You can just spread it on bread and flavor it with white wine. Try to cook and enjoy this snack with your family.
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. Wash the liver, dry it, clean it of fat and films. Fry the finely chopped mushrooms in olive oil. Remove the mushrooms from the pan.
  2. Peel the onion, cut into half rings, fry until transparent in a small amount of olive oil. Add the liver when the liver turns white, pour in the beer and cook until the beer evaporates.
  3. Pour the cream.
  4. When the cream sauce boils, add 2 tablespoons of lingonberry sauce. Mix well, add salt and pepper.
  5. Put the liver and sauce in a blender, add the fried mushrooms. Grind everything until smooth.
  6. Put the finished cake into jars, preferably clay.
  7. Melt the butter in the microwave. Carefully lay them on top of the pate, being careful not to pour the white whey from below. Sprinkle with pink pepper. Refrigerate for a day to ripen. After a day, carefully punch the pancake “lid”, the pate will turn pale pink.
  8. Serve with onion marmalade or cranberry sauce.
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