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Dark chocolate glazed chicken liver, with toasted walnut brioche
from: MolinieServes 6 portions
Ingredients
- Raw Chicken Liver 220 gram
- Butter 220 gram
- Whole Egg 1
- Shallot 1 piece
- Chopped Garlic to taste
- Truffle Juice 50 ml
- White Wine, Madeira 50ml each
- Portwine, Cognac
- Salt, Pepper, Marjoram to taste
Preparation of Dark chocolate glazed chicken liver, with toasted walnut brioche :
- Chop shallots very fine add garlic and sauté in butter without colouration.
- Deglace with white wine, Cognac, Port Wine and Madeira, reduce until evaporation.
- Put chicken liver, eggs and reduction into a mixer and mince into a fine batter, then add slowly the warm liquid butter.
- Season it with salt, regular salt, pepper and coriander. Pour mixture into a stainless steel container of about 5cm height.
- Put container in a water-bath and finish in the oven by 120Celsius -150Celsius.
- Cool quickly and glace off like a cake with a strong jellied Chicken-Dark Chocolate, Madeira Glaze.
- Serve as shown in the pic.
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