Liver cakes

Category: Bakery products
Liver cakes

Ingredients

Puff pastry layer 250 g
For the pate
Chicken liver 400 g
Carrot 1 PC.
Bulb onions 1 PC.
Cream 20% 150 ml
Cognac 1 tbsp. l.
Butter 60 g
Boiled egg 1 PC.
Salt pepper taste

Cooking method

  • Liver cakes
  • Cooking pate - sauté chopped carrots and onions in olive oil, add chicken liver, fry lightly, then add cream, simmer for 30 minutes. After cooling down, add boiled chicken egg, brandy, butter, puree. Salt, pepper.
  • Liver cakes
  • The pate is ready.
  • Liver cakes
  • We cut the layer of puff pastry into 6 pieces.
  • Liver cakes
  • We bake in an oven preheated to 200 degrees until tender. Cool it down.
  • Then we cut each piece across into three parts. We coat the lower part with pate, the next part whatever you want.
  • Liver cakes
  • I had garlic arrow pasta, baked tomatoes and prunes, ricotta. We cover with the third layer, again we apply pate on top. We put in the refrigerator for at least an hour.
  • Baked plums and tomatoes - cut into two parts, remove the bone from the plums, the seeds from the tomatoes.
  • Put on a baking sheet, bake at T 100-120 degrees until half cooked, then cool and, putting a thin layer in a polyethylene bag, put it in the freezer.

Cooking program:

cauldron, oven

Note

I got the idea of ​​a liver cake from Stalik Khankishiev in the book "Bazaar, cauldron and dastarkhan".

Ilmirushka
what unusual cakes! dragged away too
Wiki
I also liked the pies, they are perfect for broth. Thanks for the recipe!
Myrtle
Maria, thanks for the unusual and delicious recipe! Dragged into the bins!
Valkyr
Thank you girls!

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