Meat terrine very nourishing, walnuts and prunes act as a highlight here. The smack of a liver is perfectly shaded by crunchy nuts, to sweet dried fruits here. The balanced taste turns out.
It is required to you
- - 700 g of mincemeat;
- - 100 g of a chicken liver;
- - 50 g of walnuts;
- - 50 ml of cognac;
- - 1 bulb;
- - 1 egg;
- - 8 dried prunes;
- - pepper, salt.
Instruction
1. Small chop the peeled garlic and onions, fry together on vegetable oil about 3 minutes, stirring slowly. Small cut a chicken liver, add to onions, fry 3 more minutes, stirring slowly. Add mincemeat, cognac, hammer egg, pepper and salt to taste. Carefully mix.
2. Take a rectangular shape for pastries, in it lay out a half of forcemeat. From above spread out prunes with walnuts. Cover with the soulmate of forcemeat, properly level. Cover a form with a foil, put for 2 hours more than temperature isn't required to be baked in the oven which is in advance warmed up up to 160 degrees - it isn't necessary to put on higher mark - it won't help to make quicker snack, it propechtsya just unevenly.
3. Cool ready meat terrine with prunes and walnut, without pulling out from a form. Cover from above with food wrap, from above put any heavy load, remove in the fridge on all night long.
4. Since morning pull out a form with terrine from the fridge, remove cargo, accurately pull out from a form. Cut with thin slices, give cooled as nourishing snack. Such meat terrine it is possible to have a bite during a lunch break.