Terrine of foie Gras with white mushrooms

Description

And pickled beets with cranberries. Terrines are popular. They played a role in history, and today can be elegant and attractive - they are perfect for a little snack, and for the basic hearty meals as the picnic and dinner party.

Ingredients

The goose liver

300 г
Dry red wine

30 мл
Mushrooms

2 шт
Butter

110 ст. л.
Sauce

1 ст. л.
Berry sauce

100 г
Salt

1 ч. л.
Nutmeg
Black pepper
The mixture of peppers

15 шт
Coriander

2 шт
Vinegar

120 мл
Beets

300 г
Water

250 мл
Sugar

50 г
Bay leaf

1 шт

Cooking

Liver cut into medium cubes 3-4 see Add wine, salt, pepper and add nutmeg. Put in the fridge for 30 minutes.

Preheat the oven to 100°C. In a preheated oven put the foie Gras laid out on the baking sheet evenly in a single layer. Cook 20-30 minutes.

Mushrooms cut into small cubes. And fry in a pan, sprinkle with salt.

The original was used truffle. But since they do, I in our white mushrooms added a tablespoon of truffle cream.

Liver to cool and mash with a fork.

Vystelim the bottom and sides of the form with cling film, which should hang from the edges of the cookware to close future the terrine. Put half of the liver.

Then the mushrooms.

And now the cranberry sauce D arbo.

And at the end of the remaining part of the liver. Cover and send it overnight in the fridge.

To prepare the marinade for the beets. To do this, bring to boil 250 ml of water with vinegar, salt, sugar, cloves, coriander, Bay leaf and pepper and cranberry sauce. Once the marinade comes to a boil, remove from heat and allow to cool completely.

Washed and not peeled beets cook until tender. Clean. Shred on a grater for Korean carrot. Fold in a bowl, pour the cooled marinade and leave for 1 hour under a cover on the table, then put into the fridge for a day.

Beat 50g of butter until the state foam. Continuing to whisk, add 50 g of melted butter. Beat the mixture until it is smooth and dense enough. Carefully flip the form with the prepared terrine upside down on a cutting Board and release it from the mold. A wide knife or spatula to cover the terrine whipped butter - top and sides.

For decoration you can use pre-soaked and dried apricots and figs. Or garnish with berries, as I have. Serve with baguette or crackers, Pickled beets perfectly complements the dish!

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