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
Timp preparare
Timp gatire
Timp total
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:
- 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.
- Le scotem from crăticoară, they we in a colander to cool and lasăm them.
- Curățăm and wash the onion and garlic finely and toacăm them.
- 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.
- Pour the cognac, orange juice, cream, thyme, salt, pepper, mix well and leave on the fire for a boil.
- 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.
- After I mixed the liquid composition and mix mushrooms well with a spoon.
- Prepare gelatin according to instructions from a sachet and add the prepared mix well to incorporate, gelatin.
- 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.
Good appetite!
Flavor and good taste-Terina from chicken liver
© 2016, Tina.
