Prepares very quickly. Delicate, airy structure. It reveals the taste especially well on slices of hot bread.
It is necessary
- - 350 g of chicken liver;
- - ¾ a glass of butter;
- - 150 g bacon;
- - 2 heads of shallots;
- - 2 cloves of garlic;
- - ¼ teaspoon of ground nutmeg;
- - 1 tbsp. a spoonful of lemon juice;
- - 1 tbsp. a spoonful of anise liqueur;
- - 2 tbsp. tablespoons of peppercorns;
- - salt to taste.
Instructions
Step 1
Cut the bacon into slices and finely chop the shallots. Wash the chicken liver well and cut into cubes.
Step 2
Melt half a glass of butter in a saucepan. Saute the bacon, shallots, and crushed garlic over low heat for 3-4 minutes, until tender.
Step 3
Add chopped liver, ground nutmegs to the mass. Cook for 4-5 minutes, stirring occasionally, until the liver loses its pink hue. Transfer the mixture to a food processor.
Step 4
Meanwhile, add lemon juice and liquor to the skillet. Heat for 30 minutes and add to the liver mass. Stir in a food processor until smooth. Rub the peppercorns and add to the mix.
Step 5
Season with salt to taste. Divide the mass into 4 bowls and press well, level the surface. Let cool.
Step 6
Melt the remaining 1/4 cup butter in a skillet. Pour the butter over each serving.
