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Print Recipe
Liver Cake "Bordeaux" Recipe
A classic cake from the liver, who knows and loves a good half of the cook, I was transformed and modernized in a fresh and original neo-cake from the liver of Bordeaux! This filling I have not seen, I love to experiment and I did it.
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare all ingredients.
    Prepare all ingredients.
  2. Beets and carrots grate, chop the onion.
    Beets and carrots grate, chop the onion.
  3. Liver soak 30 minutes in milk or salted water, then grind it in a blender and mix with eggs, flour, salt, spices, pepper and 80 ml of water. Squeeze out 2 cloves of garlic.
    Liver soak 30 minutes in milk or salted water, then grind it in a blender and mix with eggs, flour, salt, spices, pepper and 80 ml of water. Squeeze out 2 cloves of garlic.
  4. Mix mayonnaise with the remaining crushed garlic. Finely chop the dill. Onions with carrots and beets, fry in a pan until fully cooked.
    Mix mayonnaise with the remaining crushed garlic. Finely chop the dill. Onions with carrots and beets, fry in a pan until fully cooked.
  5. Fry liver pancakes in thin layers on both sides in a strongly heated pan.
    Fry liver pancakes in thin layers on both sides in a strongly heated pan.
  6. On hot liver pancakes spread a layer of garlic mayonnaise and spread a layer of Bordo vegetable mixture.
    On hot liver pancakes spread a layer of garlic mayonnaise and spread a layer of Bordo vegetable mixture.
  7. Decorate with dill, you can sprinkle grated cheese on top of hot pancakes that just melted. Enjoy the delicate garlic-sweet (beetroot) taste of a hearty festive snack. Can be served as a hot dish.
    Decorate with dill, you can sprinkle grated cheese on top of hot pancakes that just melted. Enjoy the delicate garlic-sweet (beetroot) taste of a hearty festive snack. Can be served as a hot dish.

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