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- Liver (beef or chicken) 800 gr.
- 2 eggs
- Semolina 100 gr.
- Milk 100 ml.
- Salt 2/3 tsp
- Black pepper to taste
- Carrots 300 gr.
- Onion 150 gr.
- Cooking Oil
- Butter 30-40 gr.
- Pickled champignons 5-7 pcs.
- Main ingredients
- World Cuisine
Clear the liver from the film. Cut into small pieces and grind in a blender bowl. Add salt and black pepper. shake the eggs with a whisk, pour in milk, semolina and combine with the liver.
Cut the onion in half rings, grate the carrots on a coarse grater. Fry in vegetable and butter. Add salt and pepper to taste.
Cover the mold with foil. Distribute carrots (pressing) along the bottom and sides, +/- 4-5 cm high.
Cut several pickled mushrooms in half. Insert them on the outer side, pressing against the wall so that the leg is visible.
Fill the mold with hepatic mass and cook at 170 * C at an average level without convection for 70 minutes. After this time, leave in the oven for another 15 minutes. Cool at room temperature.
Turn over onto a dish, remove the foil. Grease the bottom of the casserole inside and out with mayonnaise using a teaspoon. Then sprinkle with dill outside and inside. Fill the middle with cherry tomatoes and garnish with dill.