Terina from chicken liver

What is Terina?

The main composition of terinei is filling. Unlike Pate, terinele are cooked and well trained without packaging. The methods of preparation are also differentiated: instead of being baked in the oven, terinele are cooked in Bain-Marie in the oven or steamer without water, or in a vacuum.
Foods suitable for making terine are more numerous and more varied than those used for pies. It diferențiaza:
terina-meat (venison, fowl, fish, chicken)
terina-vegetable

Today we prepared a terină from ficaței of poultry

Terina from chicken liver

 

Tiparire

Timp preparare

40 mins

Timp gatire

20 mins

Timp total

1 Ora

 

Autor: Tina

Bucataria: International

Portii: 8

Ingrediente:

• • 350 g butter
• • an onion
• • two garlic cloves
• • 500 g chicken liver
• • one-quarter teaspoon dried thyme
• • 100 ml cream
• • 50 ml brandy
• • 200 g mushrooms
• • an orange
• • salt, pepper
• • 5 g gelatine

Cum preparam:

1. Mushrooms, drain them spalăm them and them cut thin strips. Melt a little butter in a saucepan, add the mushrooms and fry them until the juice decreases.
2. Le scotem from crăticoară, they we in a colander to cool and lasăm them.
3. Curățăm and wash the onion and garlic finely and toacăm them.
4. Melt the remaining butter in a pan, add the onion and garlic and călim them until they soften. Add the chicken, and ficăţeii distuim 10-15 minutes.
5. Pour the cognac, orange juice, cream, thyme, salt, pepper, mix well and leave on the fire for a boil.
6. Take the saucepan off the heat, and leave to cool for a few minutes, and then mixăm it all in the blender until a smooth paste.
7. After I mixed the liquid composition and mix mushrooms well with a spoon.
8. Prepare gelatin according to instructions from a sachet and add the prepared mix well to incorporate, gelatin.
9. Put the composition in a griddle cake tin that is lined with foil and leave it in the fridge a few hours before a serve, preferred to serve the next day.

3.5.3208

Good appetite!

Flavor and good taste-Terina from chicken liver

© 2016, Florentina Mirela.