Prepared cold or hot method. I cooked a pancake terrine with vegetable sauce Cooley hot way. As a filling I chose Béatiles (beotile) - finely chopped chicken liver and stomachs (in France it is often used as a filling for pies, in combination with spices served on sandwiches)
Cook Time | 60 minutes |
Servings |
Ingredients
- 250 gram Chicken liver
- 250 gram Chicken hearts
- 9 pieces Pancakes
- 1/2 piece Onion
- 1 teaspoon olive oil
- 2 pieces Chicken egg
- 2 tablespoons Flour wheat / Flour
- 200 ml Milk
- 100 gram Cheese hard
- 1/2 piece Bulgarian pepper
- 2 tablespoons Tomatoes
- 1 clove garlic
- 1 teaspoon Lemon juice
- Salt
- Black pepper
Ingredients
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Instructions
- While the terrine is baking, prepare coulis vegetable. Pre-peeled tomatoes and peppers grind in a puree in a blender with a garlic clove. Add salt, pepper to taste, 1 tsp lemon juice and 1 tsp olive oil. Ideally, coolies should be ground in a blender through a sieve after grinding. But I did not, because for the sauce took tomatoes, because of which the consistency was very liquid.
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