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You Are Here: Home » Different dishes » Chestnut puree with goose liver

Chestnut puree with goose liver

Posted date : 08.01.2016 In Different dishes, Snacks

Chestnut puree with goose liver

Ingredients

  • Goose liver (fresh) — 400 g
  • Chestnut (fresh) — 600 g
  • Truffles (optional) — 25 g
  • Milk — 1 liter
  • Chicken broth (cube) — 1 pc
  • Cream — 200 ml
  • salt
  • Pepper
  • Features

  • Number of Servings: 6
  • Serving temperature: Warm meal
  • Type of treatment: Cooking
  • Cuisine: French
  • Occasion: Day of St. Valentine
  • Description

    Bouillon cube dissolved in 50 ml of water. Milk boil, add the chestnuts and cook for 15 minutes. Then chop the chestnuts to the consistency of mashed potatoes, pour chicken broth and put on a slow fire (a little broth (10 ml) should be left).

    50 g of pre-treated liver chop in a blender and mix with the remaining chicken broth, then transfer to a casserole with mashed potatoes, add the cream, salt, pepper and put on a slow fire.

    The rest of the liver cut into thin slices and fry for 2 minutes without oil in a frying pan with non-stick coating. Puree expanded in a bowl, put each on a few slices of foie gras and truffle slices decorate everything.

    The wine: give preference Burgundy wine Puligny-Montrachet.

    Translated by site: wday.ru

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