Pate of bird liver
Pate of bird liver
Explanation and ingredients:
1/2 kilo of chicken livers
250 gr. butter
two spoonfuls of Oporto
laurel leaf
black or green pepper, according to tastes, better in balls
salt.
Like preparing it:
To happen through the frying pan, very little, the higadillos with a little olive oil, the leaf of laurel and any other flavor that is wanted to add. To pass them with the cabbage-cutter or the baryta moulinex. to very slowly melt the butter, that does not boil anything. in the beater or cabbage-cutter or what is, to be adding liquid butter, little by little at the outset, if the butter is not cut and no longer there is one mixes that it. in the end to add, salt, came, balls of pepper and everything what it is happened to you. also cheese instead of wine can be put
but easy impossible
it notices the higadillos that sell now in trays also take the hearts. if the same prescription takes control of hearts the flavor is but smooth, but not so fine nor delicate. if the means kilo are only of higadillos the result he is excellent |
