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Cold cuts
Cook time: 0 min.
Servings: 1

Ingredients for Kyllingleverpostej

1Egg yolk
1tspDried Marjoram
1.5Wheat flour
10Whole cloves
100gFresh blubber in thin slices to form
2Bay leaves
5Anchovy fillets
600gChicken liver

Instructions for Kyllingleverpostej

To prepare the Kyllingleverpostej recipe, please follow these instructions:

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. Mix the cream, egg and bread crumbs, flour and brandy in a bowl. Stir until crumbs are softened.

Brown the remaining supply map in butter in a frying pan. Let them be completely cold. Mix the egg mixture with leverpurén and season with pepper and Marjoram.

Fill the bottom of the mold with a bit of liver mass and put the entire supply in the rest of the mass in the form fill. Set the oven at 200 degrees and place a small roasting pan with water on the bottom Groove. Put aluminum foil over the shape and plug some holes in the foil.

Style shape in the preheated water bath only go up of the form 2/3. Behind the 45-50 minutes, plug in cnivi with a needle, it must get dry up.

Take the foil of at the end of the baking time and place Bay leaves on and plug nelli core in the entry.

Let the record be completely cold before it flips out of the mold and cut into slices.

Server URf.eks. cnivi in thin slices with butter fried mushrooms, mixed salt and small chorni chons.