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Print Recipe
Pancake Terrine with Vegetable Sauce Recipe
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)
Instructions
  1. Prepare pancakes according to your favorite recipe. French thin pancakes are called"crepes". Their main difference is the use of a lot of eggs in the recipe and melted butter instead of vegetable oil.
    Prepare pancakes according to your favorite recipe. French thin pancakes are called"crepes". Their main difference is the use of a lot of eggs in the recipe and melted butter instead of vegetable oil.
  2. Liver and hearts (pre-soaked to remove blood) cut into small pieces and fry in olive oil with finely chopped onions. At the same time put in the oven, heated to 180°C, 2 tomatoes and half bell pepper. Remove tomatoes after 10 min., and pepper - after 20 min. It is necessary to be skin.
    Liver and hearts (pre-soaked to remove blood) cut into small pieces and fry in olive oil with finely chopped onions.
At the same time put in the oven, heated to 180°C, 2 tomatoes and half bell pepper. Remove tomatoes after 10 min., and pepper - after 20 min. It is necessary to be skin.
  3. Form for baking grease with vegetable oil. Spread the bottom and sides of baking pancakes (the pancake edges should hang down) - 1 on bottom, 3 - edge. I have a form of round, diameter 25 cm depending on the shape of pancakes can be another.
    Form for baking grease with vegetable oil. Spread the bottom and sides of baking pancakes (the pancake edges should hang down) - 1 on bottom, 3 - edge. I have a form of round, diameter 25 cm depending on the shape of pancakes can be another.
  4. Divide the stuffing into equal parts for the remaining pancakes - I have 5 pieces of the Filling to spread on the pancakes and wrap into a tube. The tube firmly put over the pancakes.
    Divide the stuffing into equal parts for the remaining pancakes - I have 5 pieces of the Filling to spread on the pancakes and wrap into a tube. The tube firmly put over the pancakes.
  5. To prepare the dressing. Beat eggs with flour and salt, add milk and stir. Cheese grate on a medium grater and finely chop the greens, add to the mixture and stir well. Pour the fill over the rolls.
    To prepare the dressing. Beat eggs with flour and salt, add milk and stir. Cheese grate on a medium grater and finely chop the greens, add to the mixture and stir well. Pour the fill over the rolls.
  6. Edge hanging pancakes to bend and press. Send in the oven, preheated to 180°C for 40 minutes.
    Edge hanging pancakes to bend and press. Send in the oven, preheated to 180°C for 40 minutes.
  7. 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.
    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.
  8. Remove the terrine from the oven. Spread the whole dish for the holiday table.
    Remove the terrine from the oven. Spread the whole dish for the holiday table.

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