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Hors d'oeuvre   |
All season |
90min.+3h. |
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| Ingredients |
| Veal liver |
500g |
| Chicken liver |
130g |
| Ham |
150g |
| Veal meat |
150g |
| Marsala wine |
1/4 cup |
| Small onion |
1 n. |
| Butter |
230g |
| Cloves |
3n. |
| Laurel leaves |
2n. |
| Salt |
As needed |
| Pepper |
As needed |
| Gelatin powder |
2 sacks |
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| How to cook |
| Mix together 50 grams of the butter,
laurel, onion and the clove. Cook the veal liver
that cut in to thin stripes in the onion butter
until lightly browned (about 10 minutes), add
small pieces of the chicken liver and the wine,
cook for 20 minutes. On the other hand, boil
the veal meat for 3 hours, then cut it in small
pieces and whip finely with the liver, salt,
pepper and the rest of the butter. Pour
the mixture in a mould lined with grease-proof
paper, and refrigerate. In another mould of the
same form ( but larger), pour the gelatin to
make a layer of jelly (2 cm height) and let it
harden. Put the pat on the jelly, then pour
the rest of the gelatin. Let cool in the refrigerator.
Before serve take out from the mould. |
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