Ingredients

Features

Description

The day before cooking, mix one-third of spices, salt and pepper in a separate bowl. Put back the cleaned goose liver, pour all the cherry vodka, Madeira and brandy, cover and refrigerate 12 hours to marinate.

The next day, cut the pork and veal thin slices, season with spices, pour the marinade and olive oil. Truffles cut into thin slices. Roll out the dough 0.5 cm thick, put him at the center of the pork and veal. They — duck liver whole piece and slices of truffle, and on top — the remaining pieces of meat. The edges of the dough firmly connect. To crust turned out brilliant, brush top of pie yolk mixed with water, and put the cake in the oven, preheated to 180yC. After 45 minutes, remove it from the oven and put at least 30 minutes to cool down.

Follow the instructions on the package, dissolve gelatin, pour them a cake and refrigerate for 12-24 hours. Strasbourg pie particularly good cold, with fresh lettuce leaves.

The wine: a dish traditionally served dessert wine Maury.

Translated by site: wday.ru