Let's start with the fact that this dish a few names who are making some confusion. First, chefs around the world have not decided so far, paste it or cake, and gourmet restaurants call it French style foie gras.
The basis of this savory - gentle foie (sometimes duck liver) and puff pastry or shortbread. He invented it in 1782. Norman chef Jean-Joseph Close, for which he was awarded a title of nobility. It was he who introduced the innovation in poultry for foie gras. Geese were virtually immobilized, thereby becoming fatter and more tender liver. Today, the content of geese thus is prohibited in many countries. But in fact, need to be very connoisseur to tell the difference between an ordinary liver pate goose and goose foie gras.
To paste was stored for a long time and could take with you on trips as canned goods, baked in its various doughs (fresh, flaky, butter) and in the spaces between the filling and the dough was poured melted lard - lard. In this form it can be stored for a long time. And by the way, because of the presence in the test plate, and it was called cake.
In its current version this dish has undergone certain changes in the formula, since among its ingredients in the classic version - grouse meat and truffles. But nowadays such delicacies get is far from everything and in the modern version of foie gras contains chicken and porcini mushrooms.
We also offer you to cook for your loved ones an amazing dish. Since a long trip we are not going to take it, then pack it into the dough does not become. Believe me, you deteriorate he will not have time - too quickly to be eaten in the household.
INGREDIENTS
Goose or duck liver - 400 g
Pulp veal - 300 g
Chicken fillet - 300 g
Eggs - 3 pcs.
Mushroom - 200 g
Onions - 3 pcs.
Butter - 120 g
Salt, pepper and nutmeg to taste
Step by step RECIPE
1. Veal cut into small pieces, 1 onion - diced.
2. Fry mushrooms. Better if it will be a white fungus. You can take a dry and pre-soak.
3. By ¼ of the butter fry the veal and onions until tender. Adding pre-fried mushrooms, stir and fry lightly.
4. Turn off the fire and trying to drive the eggs into the pan. We get scrambled eggs with mushrooms and meat. In the original recipe, its offer pound and rub through a sieve, but we use the blender. The quality of food will not be harmed, and the hassle will be much less.
5. Separately, fry in oil until ¼ of the readiness of the liver with onions. We put it in a blender along with the veal and twist until smooth.
6. Salt, pepper, sprinkle with nutmeg and set aside until the side.
7. Also at ¼ of the butter fry until cooked sliced chicken fillet with onion. Then grind in a blender, without mixing with other ingredients. Salt and pepper to taste.
8. Grease baking dish (preferably with a ceramic lid) butter. At the bottom 1/3 of the lay tightly hepatic mass, flatten spoon top portion of chicken paste ½ - again flatten layer hepatic again layer chicken liver and complete. Each well layer is not forget ram and flatten. Put on top of a plate shape size, and it bends (e.g., a container of water).
9. Reserve under the weight of not less than 3 hours before complete cooling.
10. Remove the oppression, pour the paste remaining ¼ of the butter, cover with a lid and leave for the night in the fridge.
11. Before serving drop the container in hot water, so you can paste without damaging its shape, learn from it.
Serve the dish with cold, cut into serving pieces with sweet and sour sauce, apple sauce with a currant marinated pear and arugula. French as a garnish love chestnut puree. Enjoy your meal!
If you love to cook and are interested in the variety of vintage and modern dishes that prepare the greatest chefs and ordinary housewives all over the world, take a look at our section Cuisines of the world. We can assure you - you will not be disappointed.
