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Placemat
Code: KT08
50x38 cm
€ 35,00
Liver patè
Fry lightly some white sliced onions in half oil and half butter. Leave them to golden on a low flame, then add a calf’s liver together with some chopped parsley. Salt and pepper. Cook on a high flame for 10 minutes, if necessary moisten some stock. Remove it from the saucepan, then mince and sieve the lot. Add to this mash an identical quantity of butter. Mix well and give it the shape of a sausage, then wrap it in an aluminium kitchen sheet, and keep it in the fridge for some hours. This dish will be excellent if the quantity of onions is just a bit smaller than the liver one.
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