French liver pate (Lyon)

Ingredients for French liver pate (Lyon)

Instructions for French liver pate (Lyon)

To prepare the French liver pate (Lyon) recipe, please follow these instructions:

Liver chopped 2 times through the machine along with the veal. The cleaned mushrooms chopped and fry together with shredded tomatoes, onion, Apple slices in the oil, and then chopped also this through the machine. Butter, flour and cream baked eggs, whipped up in, then liver mass and spices. The whole mass is poured into a buttered form (it must be fairly large and accommodate 1 ½ liters). Bake in a water bath in the oven for about 1 hour. Cool off and reversed cautious out.

Bacon slices are added over cnivi and around peas, asparagus and the stuffed tomatoes. These can possibly. filled with mushrooms or Chanterelle stew and gratineres in the oven for 10 minutes, but the peas can also be served to. -Voila!

Tips:
This French leverpostej is very delicate and is served frequently in the home Member State as a main course for dinner or to a standing souper.