Ingredients

For the sauce

Features

Description

Peel the potatoes and cut into thin plates (2 mm), salt and pepper. Prepared goose liver slice (3 mm). Wash and thinly slice the truffle. In a roasting pan, greased with butter, put part of the potatoes on top of it — a layer of the liver, and it — truffle. Continue to spread the ingredients, alternating them so that the upper layer of potato proved.

Brazier cover with a sheet of foil and put in a water bath for 1 hour and 45 minutes in the oven, preheated to 180C. Then remove the dish from the oven and set aside for half an hour, then gently press it down, went to excess fat.

To prepare the sauce, boil water (100 ml), dissolve it in half a bouillon cube, add the cream and cook everything on high heat for 5 minutes. Add the sauce liver, truffle juice, pepper, salt and mix until smooth.

Before the feast-heat roasting pan with paste in a water bath or in the microwave. Pate, remove from the mold, cut electric knife, pour the sauce and put in two hours on the table.

The wine: The dish goes well with sweet Sauternes.

Translated by site: wday.ru