Lever putty
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.
When the onions are cooked over the heat, add liver and fry.
Once the liver changes color, add white wine and vermouth to remove the alcohol content.
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.
It's fine if it's as muddy as shown in the photo after an hour.
Sieve [5] using a fine mesh.
This is what happens when you sieve them all.
Add butter, fresh cream, brandy and black pepper to [7] and mix well until no more butter chunks are left.
Add the mixed pate over Melba toast with a spoon or something similar.
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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- Chicken Liver
- 370g
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- For soaking milk
- Appropriate amount
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- Onion
- 1/2 pieces
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Olive Oil
Ardoino Extra Virgin - 2 tbsp
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Olive Oil
-
- Chop garlic
- 1 tablespoon
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- White wine
- 100cc
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- Vermouth sake
- 50cc
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- Rum
- 1 tablespoon
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- brandy
- 1 tablespoon
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- Rosemary
- 1/2
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- Laurier
- 2
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- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
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- butter
- 210g
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- Fresh cream
- 20cc
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- brandy
- 1 tsp
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- Black pepper
- Appropriate amount
-
- Melba toast
- 3 photos~
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- Salads Salads of your choice
- Appropriate amount
-
- French dressing finish
- Appropriate amount
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- Rose pepper finish
- Appropriate amount
-
- For finishing assatsuki
- Appropriate amount
