Chicken Liver Terrine with Mushrooms and Cranberry Sauce Recipe
Light, delicate, with a soft creamy consistency pate, besides easy to prepare. You can just smear on the bread and savor 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. Liver wash, dry, clean of fat and films. Fry the finely chopped mushrooms in olive oil. Remove the mushrooms from the pan.
  2. Peel the onions, cut into half rings, cook until transparent in a small amount of olive oil. Add liver when liver turns white, pour beer and cook until beer evaporates.
  3. Pour the cream.
  4. When the cream sauce boils, add 2 tablespoons of cowberry sauce. Mix well, salt and pepper.
  5. Put the liver with sauce in a blender, add the fried mushrooms. Grind all until smooth.
  6. Ready pie to put in banks, preferably clay.
  7. Butter melt in microwave. Carefully pour them over the top of the pate, trying not to pour the white serum from the bottom. Sprinkle with pink pepper. Put in the fridge for a day to ripen. A day later, gently break through the pancake “lid”, the pate will be pale pink.
  8. Serve with onion marmalade or cranberry sauce.

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