Ingredients 400g of chicken livers, 250g of sweet butter 10cl of white wine, salt, pepper, it does not put but I I add 1pincee of spices (not too much if it spoils the taste) 1 handful of trumpets death (optional) The day before, put the ...

Poultry liver terrine from my grandmother

Ingredients
400g of chicken livers, 250g of sweet butter 10 cl of white wine, salt, pepper, it does not put but I add 1pincee of 4spices (not too much if it spoils the taste) 1 handle of trumpets of death (optional)

The day before, put the wine with salt and pepper in the same pan the next day or 1 night after ... Cook the ovens in the same mixture until the livers are no longer bloody. The best is to cook over low heat. Let cool completely and take the butter out of the fridge so that it is maleable. When the ovens are cold, mix them in cream. Add the butter and mix q again, make sure everything is homogeneous and if necessary readjust the seasoning. To use a mold Flexipan, it is the paradise to unmold thereafter .... Spread a layer of cream of liver, I put a handful of death trumpets grilled slightly in the pan to soften them, I cut them a little to not find too big pieces, pack a little and finish with cream of liver, put a food film in contact and put in the fridge until the next day or a few hours the time that the butter freezes. Serve sliced ​​with toasted bread slices ...

Almond and pear puff pastry

Ingredients for four puff pastry: four squares of puff pastry close by, a box of pears in syrup, for the almond cream: 100 g Sugar powder, 100 g of soft butter, 100 g of almond powder, 50 g of flour, two eggs. Prepare first the ......

Baileys's mousse súr biscuit fondan...

Ingredients For the chocolate fondant: - 100 g of GOURMANDISES® dark chocolate - 100 g of butter - 2 eggs - 80 g of sugar - 20 g of flour - 3 g of baking powder (1 teaspoon) - 10 g of cocoa powder (1 tablespoon) - 3 g of extract ......

Foie gras with tea towel

1 foie gras 6/700g 12 cl cognac or other strong alcohol 1 tbsp. spices with foie gras salt, pepper 1Sake the foie gras from the refrigerator, it must be cold. 2Select the 2 liver lobes and defrost it 3place it in a dish, spice and ......

Rice curry and merguez

Ingredient: rice for 2.1 cac curry. 1 onion.4 merguez. Cook the rice in the rice cooker with the curry spoon, during this time, slice the onion and sauté it in the pan. Remove from the pan and cut the merguez in 6 or 8 and Grill......