Pancake Terrine with Vegetable Sauce Recipe
It is prepared cold or hot. I made a pancake terrine with vegetable Coolie sauce in a hot way. As a filling, I chose 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)
Servings 4
Cook Time 60 minutes
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
Instructions
- Prepare pancakes according to your favorite recipe. French thin pancakes are called "pancakes". Their main difference is the use in the recipe of a large number of eggs and melted butter instead of vegetable.
- Cut the liver and hearts (pre-soaked to remove blood) into small pieces and fry in olive oil with finely chopped onions. At the same time, put 2 tomatoes and half a bell pepper in the oven, preheated to 180 ° C. Remove the tomatoes after 10 minutes, and the peppers after 20 minutes. This is necessary in order to be skin.
- Grease the baking dish with vegetable oil. Spread the bottom and sides of the pancakes for baking (the edges of the pancakes should hang down) - 1 on the bottom, 3 on the edges. My shape is round, with a diameter of 25 cm. Depending on the shape of the pancakes, there may be another one.
- Divide the filling into equal parts for the remaining pancakes - I have 5 pieces of filling to distribute over the pancakes and roll into a tube. Place the tube tightly on top of the pancakes.
- To prepare the dressing. Beat the eggs with flour and salt, add milk and mix. Grate the cheese on a medium grater, and finely chop the greens, add to the mixture and mix well. Pour the filling over the rolls.
- Fold and press the edges of the hanging pancakes. We send it to the oven, preheated to 180 ° C, for 40 minutes.
- While the terrine is baking, prepare the vegetable coolie sauce. Pre-peeled tomatoes and peppers are crushed into puree in a blender along with a clove of garlic. Add salt, pepper to taste, 1 tsp lemon juice and 1 tsp olive oil. Ideally, the coolies after grinding should be crushed in a blender through a sieve. But I didn't do it, because I took tomatoes for the sauce, because of which the consistency turned out to be very liquid.
- Remove the terrine from the oven. Spread the whole dish to the festive table.