And from pickled beets with cranberries terrines are popular. They have played a role in history, and today can be elegant and attractive - they are suitable for a small snack, and for the main hearty dish, as for a picnic, and for a dinner party.
Cook Time | 90 minutes |
Servings |
Ingredients
- 300 gram Goose liver foie Gras
- 30 milliliters Red dry wine
- 2 pieces Mushrooms
- 100 gram Butter
- 1 tablespoon Sauce truffle
- 100 gram Sauce Berry
- 300 gram Beet
- 250 milliliters Water
- 50 gram Sugar
- 1 piece Bay leaf
- 1 teaspoon Salt
- Nutmeg
- Black pepper
- A mixture of spices
- Coriander
- Vinegar
Ingredients
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Instructions
- Beat 50 g butter until foamy. Continuing to whisk, add 50 g of melted butter. Beat the mixture until it becomes homogeneous and dense enough. Carefully turn the form with prepared terrine upside down on the cutting Board and release it from the form. A wide knife or a spatula to cover terrine with whipped butter-on top and sides.
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