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Terrine from Beef Liver Recipe
Everyone knows that the liver is a useful product. And delicious... So I try to cook it in different ways. This time I got in my the menu a terrine of beef liver. As a side dish to it are fresh vegetables, but with mashed potatoes was also good.
Instructions
  1. Liver clear from the films and the duct and pour the milk for about 30 minutes.
    Liver clear from the films and the duct and pour the milk for about 30 minutes.
  2. Beef (better to take a young or veal) and the liver is finely cut into cubes.
    Beef (better to take a young or veal) and the liver is finely cut into cubes.
  3. Onions finely cut and fry in butter. Add to liver. There also pour oat flakes and roasted walnuts.
    Onions finely cut and fry in butter. Add to liver. There also pour oat flakes and roasted walnuts.
  4. Eggs lightly beat with salt, pepper, Provencal herbs.
    Eggs lightly beat with salt, pepper, Provencal herbs.
  5. Carefully mix the eggs with the liver and leave it for an hour in a cool place.
    Carefully mix the eggs with the liver and leave it for an hour in a cool place.
  6. Mass to shift into a greased form and sprinkle with grated cheese.
    Mass to shift into a greased form and sprinkle with grated cheese.
  7. Cover the form with foil and bake in the oven at 170 * hour. Remove foil and bake another 10 min to brown the cheese.
    Cover the form with foil and bake in the oven at 170 * hour. Remove foil and bake another 10 min to brown the cheese.
  8. Terrine to leave to cool down in the form of. It is better that he stay up in the morning. Ready terrine cut into slices and serve with vegetables. Mashed potatoes and pickles are also very tasty. Bon appetit!
    Terrine to leave to cool down in the form of. It is better that he stay up in the morning.
Ready terrine cut into slices and serve with vegetables. Mashed potatoes and pickles are also very tasty.
Bon appetit!

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