Facebook Login JavaScript Example


Ingredients


1 lb of veal liver
2 whole eggs
1/2 cup of manufactured cream
1 cup of Parmesan cheese
1 large onion
1 spoon of olive oil
1 bunch of Mache Lettuce
1 spoon of balsamic glaze
1 cup of unsalted butter
1 large potato
1 shot of cognac
1/2 glass of dry Marsala wine

Veal liver terrine on toasted potato, Mache lettuce and balsamic glaze

Preparation


In a casserole sweat the chopped yellow onion with the half cup of the butter until gold and soft add the cut large pieces of veal liver and braised together with onion until all the water from the meat will be evaporate, as soon start caramelized add the Marsala wine and the cognac, flame it to let evaporate the alcohol content, seasoned with salt. Remove from the flame and place the liver compost in the food processor; blended with the rest of the butter, Parmesan cheese and the manufacturing cream until a smooth texture is rich. Pass the blended liver to a fine sieve in to a large bowl, incorporate the whole eggs and place into a ceramic terrine mold, sealed with plastic wrap and bake in the preheat oven at 250 degrees for 1 hour and check after with a pointed knife if the liver has rich the firmness texture. Then remove chilled and refrigerated over night. Molded out the terrine by placing the mold immerse the mold in hot water for help the release it, on a cutting board, sliced and served over tossed Mache lettuce and the large baked and toasted potatoes cut into regular pieces lightly tossed with extra virgin olive and garnished with a drizzling of balsamic glaze.


Comment Box is loading comments...

Privacy Policy