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Print Recipe
Terrine from Liver and Persimmons Recipe
Enjoy delicious, delicate and a little unusual terrine of chicken liver. All of the liver lovers will definitely appreciate its delicate slightly sweet taste. And looks very nice, just for the holiday.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Melt the butter in a pan, put the washed and dried liver. Fry until Golden brown. For a couple of minutes until ready to pour cognac and put out a little. Ready liver to salt, pepper and sprinkle with vinegar. Allow to cool completely.
    Melt the butter in a pan, put the washed and dried liver. Fry until Golden brown.
For a couple of minutes until ready to pour cognac and put out a little.
Ready liver to salt, pepper and sprinkle with vinegar.
Allow to cool completely.
  2. Persimmon punch in a blender until smooth puree.
    Persimmon punch in a blender until smooth puree.
  3. Soak gelatin in a small amount of water, heat until completely dissolved and add a little mashed persimmon. Stir. Add the rest of the puree and mix well.
    Soak gelatin in a small amount of water, heat until completely dissolved and add a little mashed persimmon. Stir.
Add the rest of the puree and mix well.
  4. Form to terrine cover with cling film, put half of the liver, pour half of the mashed persimmon. Then the remaining liver and again a layer of mashed potatoes. Cover with cling film. To remove the chill before serving, at least 4 hours.
    Form to terrine cover with cling film, put half of the liver, pour half of the mashed persimmon.
Then the remaining liver and again a layer of mashed potatoes.
Cover with cling film. To remove the chill before serving, at least 4 hours.

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