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 ...

Roquefort potatoes

Recipe appeared on the wall "the crazy cracked" Super good, I served with a green salad, but with a slice of ham or roast, cold chicken it would have been super good also Ingredients 4 large potatoes 150 g Roquefort Milk(......

Gigot D'Lamb Of 7 Hours

I prepared my legs with all the ingredients in the casserole, the cast iron casserole must be closed with the lid. I programmed my oven the day before for the next morning so that my oven starts cooking at 5am. Since there are seven ......

Cherry clafoutis

I stoned my cherries because I find it horrible to fall on the kernels when you bite ... Ingredients (8 servings): - 600 g of cherries Frozen but garden and pitted 40 g of semi-salted butter - 4 eggs - 20 cl of milk - 100 g flour - 60 g ......

Whipped cream of foie gras

For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......