Lever putty

Italian
Appetizers made with meat
Kataoka Mamoru
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Adding a lot of alcohol gives the finish a deeper and sweeter look.
Cooking time: 90 minutes
0 posts in arranging recipes
How to make it
1

Chop the onions roughly and fry olive oil and garlic in a hot pot. After washing the liver with water, soak it in milk for about 10 minutes to remove the smell.

2

When the onions are cooked over the heat, add liver and fry.

3

Once the liver changes color, add white wine and vermouth to remove the alcohol content.

4

Add rum, brandy, rosemary, bay leaves, and salt and pepper to [3], lightly stir-fry, remove the alcohol content, then cover and simmer over low heat for about an hour.

5

It's fine if it's as muddy as shown in the photo after an hour.

6

Sieve [5] using a fine mesh.

7

This is what happens when you sieve them all.

8

Add butter, fresh cream, brandy and black pepper to [7] and mix well until no more butter chunks are left.

9

Add the mixed pate over Melba toast with a spoon or something similar.

10

Place your favorite salads on a plate, start spinning the French dressing, place [9] on top and sprinkle rose pepper and assatsuki to finish.

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