Meat terrine with prunMeat 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.es and walnut

Meat terrine with prunMeat 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.es and walnut

The goose stuffed with prunes

The effective, tasty dish which is capable to decorate any holiday table and to become a pleasant surprise for favourite members of household.

It is required to you

  • - 4200 g of meat of a goose;
  • - 330 g of prunes;
  • - 100 ml of cognac;
  • - Salt, pepper.

Instruction

1. Wash up carefully a carcass of a goose and wipe with a napkin, to remove excess fats with a knife. Pierce a breast, a paunch and hips by means of a fork.

2. It is the best of all to cut off wings as after preparation of a bone at them become bare and look very unattractively. To properly rub a carcass with pepper.

3. Prunes carefully to wash out and wet in cognac approximately for 35 minutes, then to shift the prepared berries in a goose.

4. Fasten edges of a paunch of a goose with strong threads or toothpicks.

5. Shift a goose with a stuffing in a package for roasting, close a fastener and cut off one of corners in order that there was steam. Put a baking tray with a goose in well heated-up oven and bake at first on strong fire, and then on an average within about 2.5 hours.


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.

Author: «MirrorInfo» Dream Team


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