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
- 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.
- 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.
- 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.
- 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.
- 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.
- Edge hanging pancakes to bend and press. Send in the oven, preheated to 180°C for 40 minutes.
- 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.
- Remove the terrine from the oven. Spread the whole dish for the holiday table.
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