Fragrass from chicken liver

Feel a little closer to France and be a true aristocrat or a new Russian is not at all difficult. It is not necessary to wander the Champs-Elysées and admire Montmartre. It is enough to know what a fuagra is made of chicken liver and how it is eaten.

There are many nuances in the preparation of different dishes, small culinary tricks and proper techniques of the chef. But a rare dish can compete with the scandalous accompaniment of a foie gras. This is a delicate dish made from the liver of a goose or duck. All the controversy and conflictuality of the situation is that from a certain age the birds can be said to be forcibly fed with a large amount of special food, and the movement is severely restricted. In this case, the liver of geese and ducks is many times larger in size. Against this technique of cultivation were various advocates of animal rights. Not without their efforts in many countries, the technology of foie gras turned out to be banned and sharply limited. Some restaurants have a culinary moratorium on foie gras. Historically, everything was much more prosaic. Egyptians migratory ducks began to feed the most affordable for them a high-calorie product - figs. Birds well added in weight, and their liver was simply very fat and tasty. After all, foie gras is translated as a "fatty liver", and the progenitor of a foie gras and figs was a common root - fig, which was for sure read "liver on figs". It's just a historical and culinary pun.

Of course, we will depart in preparation from the classical canons and will not be so scrupulous gourmets, but the foie gras from chicken liver is no worse than scandalous French dishes. We will give a peaceful color to this dish. In order to cook it at home, the following ingredients are needed: chicken liver, 700 grams, spices, 300 grams of red wine, sugar, 50 grams of butter. In the glass bowl, pour in the wine, dissolve the sugar in it, add a little salt and lay out the liver, washed under running water and dried with a napkin. Cover the dishes with a lid and place for 20-24 hours in the fridge for pickling. To make a foie gras, we need mushrooms. We, of course, are not French, and truffles are unlikely to be available to us, so we will cook with the available champignons in our possession. Wash mushrooms, peel off the tapes. Grind the liver with mushrooms in a blender, add 30 grams of butter. Form the baking grease with oil and put it there mass. We warm up the oven and put a baking tray with water, into which we place a form with a foie gras from a chicken liver. At a temperature of 190-200 ° C, bake in a water bath for 40 minutes. We take out the form and quickly cool in a container with cold water. We put our dish in the refrigerator for 6-8 hours. Souffle from chicken liver is usually served with fruit. You can serve with bread without flavor enhancers and additives, but not smearing on toast, and applying a hepatic mass (often on apple slices). This dish is well combined with sweets and nuts, berries and ginger. A foie gras from a chicken liver and an aperitif is served. To do this, fruits, namely, tangerines, are peeled from the peel and white film, plums are released from the bones and cut by medium lobules, we add grapes. In a frying pan, add one tablespoon of butter butter, fry this mass over low heat. Fruit mass should let the juice, add a tablespoon of powdered sugar. Turn off the fire. Put the fruit in the center of the dish, and over the foie gras from the chicken liver. In the caramelized saucepan add 2 tablespoons of red wine and mix. We warm it up so that the sugar dissolves in wine and sauce water our dish. A foie gras from a chicken liver is removed from the refrigerator literally before serving. It is cut with a knife with a sharp thin blade or lyre (food wire) per portion pieces not more than 1 cm thick. Served with red or white wine.