Based on: http://ift.tt/2iesFzx
Album: http://ift.tt/2i695sj
How I do it:
- Brine liver overnight, rinse, remove skin.
- Fry up 1 cup onion, 1/4 cup shallot in 4 tablespoons butter and 1 tablespoon bacon grease until soft; add 1 tablespoon garlic.
- Add liver, 2 bay leaves, 1/2 tablespoon thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper; cook over medium heat until liver changes color halfway through.
- Add 1/4 cup dry sherry, simmer covered over medium heat until liver is the same color all the way through, uncover, reduce.
- Let cool, remove bay leaves, puree with 1/2 cup parsley, 1/2 teaspoon black olive and truffle spread, and 4 tablespoons butter.
- Transfer to mini loaf pan, chill 6 hours, serve on toast points with cornichons.
Submitted December 24, 2016 at 05:45PM by kempff http://ift.tt/2iewtB4
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