Summary

Ingredients

• 200 g liver (s)
• 200 g butter
• 2 egg (s)
• 1 shot port wine
• 1 shot cognac
• 150 g pumpernickel
• 2 large beets, cooked
• 1 shallot (s), red
• 60 ml vinegar, (raspberry vinegar)
• 30 grams sugar
• 40 ml oil
• salt and pepper
• Cayenne pepper

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Instructions

1. Clean the poultry liver and place in the mixer with the eggs. Add the port wine, cognac, salt, pepper and cayenne and puree everything finely. Heat the butter until it is completely melted, add and mix everything again. Pass the mixture through a fine sieve and pour into a terrine dish. Cook them in a water bath in the oven at 120 ° C for about 50 minutes. Let cool in the fridge overnight.
2. Peel the shallot and cut it into small cubes. Put these in a pan with the sugar and deglaze with the raspberry vinegar. Season with salt and pepper and add a good dash of oil.
3. If necessary, peel the beetroot and cut into cubes. Pour the still warm vinaigrette over it and let it steep. Season again later.
4. Mix the pumpernickel finely. Cut out the liver mousse with a spoon or, better, an ice cream scoop and roll it in the pumpernickel.
5. Serving:
6. Place the beetroot in the middle of the plate, place the chicken liver praline on top and decorate with parsley and pine nuts or an almond stick.
7. Good Appetite!