Recipes with Chicken liver

Jewish liver pate

The liver is cleaned. FRY on the forehead, not too dry. Blended with butter to a suitable consistency. Salt and pepper to taste. Eventually be met fairly finely chopped eggs in the mass, which is made on ice in a small form.

Arancine di riso

The rice is boiled in salt water 10 minutes, sieve and cool. Rice stirred together with butter, saffron, parmesan and eggs. Made cold. Kyllingeleveren cleaned and cut into fine cubes. Onion and garlic peeled and cut into fine cubes. The oil heats and sauté oni

Cream leverpostej with chicken liver

Mix the liver, chopped onion, eggs and cream to a smooth mass. Fry the bacon dice on a dry Pan – they may not be hard – and stir them in live mass along with the rendered bacon fat. Season with Rosemary, salt and pepper and sherry and pour the mass in a form.

Florence toast (crostini alla fiorentina)

Bread slices fried on both sides and kept warm. The onion and sauté with chicken liver and chopped parsley. Dry the anchovies for lage, chop them and pour them into a glass of dry white wine. The sauce is too thin, add a little flour or cream. Season with papr

Kyllingelever Pan (Roaster)

Cleanse the liver and dry the thawed in paper from kitchen roll. Saute the chopped onions and then liver and sliced mushrooms in the fat in the pan. It came in the gennemfugtede roaster. Pour the cream and sprinkle the spices in. Law mørner on ca. 40

Kyllingleverpostej

Serve a longish one-litre form with thin slices of lard. Remove årestammerne and possible bile markings on the liver. Com 2/3 of livers, anchovy fillets and onion cut into smaller pieces in the blender and run it to a fine puree. Pass it through a sieve. Mi

Chicken pate

Boil kråser and hearts in 2 hours. Use a half cup of water to the pateen. Set the oven at 150 degrees. Pour a litre of water in saucepan. Hak kråser, hearts, livers and chicken breast with skins once through the mincer. Slice the chicken breast without skin in

Spagetti bolognese

Cut the bacon and ham into very small pieces and brown them lightly in a small saucepan for about 15 gr butter. Add the onion, carrot and celery, all finely chopped. When it is browned, granted it raw, chopped beef into the Pan and invert the around and