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| − | Foie gras - haut cuisine French cuisine. Ideally suited as a treat at celebrations and numerous celebrations.
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| − | Cook foie gras is simply not as tricky because it could seem to start with glance, just need to know some policies that I'll share with you. Dishes with foie gras - a great a lot of. Essentially the most ubiquitous are classified as the terrines and also the creme brulee of foie gras.
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| − | [http://recept.im/ recipe]
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| − | Ingredient
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| − | Foie gras (600 g)
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| − | pinch of salt
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| − | a pinch of sweet and common black pepper
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| − | 1 tablespoon sherry or spoon Porto
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| − | 1 tablespoon cognac or armagnac
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| − | A. For the couple of several hours before cooking to remove the liver with the fridge, so it really is slightly warmed, and had much more plastic all through processing. Goose liver is composed of two elements, a person share additional compared to the other. Rinse them below cold managing drinking water, dry by using a towel and put it on the cutting board.
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| − | [http://recept.im/ recept]
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| − | Now you'll need to remove the veins and blood vessels . They are very easily removed, they have to have a bit , just take them out, serving to himself together with his fingers. Do not be afraid to compromise the integrity of foie gras, it doesn't genuinely make any difference with this dish.
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| − | Prepared foie gras folded into a bowl and pour milk or h2o with little amounts of vinegar. Leave on for the few of hrs, to help keep in the refrigerator.
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| − | Two. H2o or milk to merge, the recently dry foie gras. Sprinkle with pepper and salt and go away for a while.
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| − | Three. Fresh figs wash, dry and slice into slender slices.
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| − | four. Set fifty percent of foie gras inside of a baking dish, top having a layer of figs.
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| − | [http://recept.im/ foie gras]
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| − | Five. Major with 2nd fifty percent on the foie gras and Armagnac pour. If there exists Armagnac, then it could possibly get replaced together with the addition of brandy or sherry Porto or various other fortified wine. If there isn't any ports, then the brandy can include a spoonful of sugar, and pour this mixture within our dish. You then really have to press tightly towards foie gras, to evolve into a wall type.
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| − | It is possible to then get rid of the form in the fridge for the day, then the taste will likely be much more crowded, and you can cook at the same time.
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| − | The form of tightly with foil.
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| − | In pan pour drinking water and place in the sort with foie gras. Set it within the oven, preheat to 95-100 degrees for 35-40 minutes.
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| − | Soon after our delicacy is prepared, neat it and remove the fridge to get a day.
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| − | Each day to choose out a type with foie gras, a knife experience the walls in the mildew to separate it, and turning out onto a plate.
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| − | Minimize the foie gras to get a very hot knife. For this intent, superior potential pour nearly boiling drinking water, it really is heated a knife and lower a slice of foie gras. Every slice must be slice clean and incredibly hot knife, then foie gras isn't going to crumble and can properly sliced.
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| − | Serve the foie gras really should be putting a slice on the slim slice of toast or a bun of white bread.
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| − | Bon Appetit!
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