5 delicious recipes of French pastries Bashny.Net

French cuisine is famous for its culinary masterpieces, see for yourself – try the pate – the pride of French chefs. Remember that the pate can't be stored for long periods, it is better to use at once, eating vegetables and good dry wines.

Liver pate chicken

Ingredients: 500 g chicken liver, half of an onion, 100 grams of cognac, 50 g butter, salt to taste.

Preparation: finely chop the onion, add salt liver, fry in butter until tender. Pour in boiling water, reduce heat, simmer 10 minutes, pour the cognac. The cooled mixture twice pass through a meat grinder.





The foie GrasIngredients: 500 g of liver, 2 tbsp goose fat 2 hard boiled eggs, 3 slices of dried white bread, 12 tbsp. cream 20%, pinch of cumin, nutmeg, white pepper, 12 teaspoon salt, and 1 orange.

Preparation:

Grease a baking tray, put it in the foie Gras, drizzled with orange juice, bake in the oven until cooked – 20 minutes, cool.

Baton soak in cream, mince, grind liver, add the yolks of eggs, mix with salt, season with spices, mix, lay in a small form, greased and bake 15 minutes in hot oven, cover the pate with foil.





Pate de Marseille in tinsto Cook medium-6 small ramekins (or 2 large), brush them with fat, covered with parchment paper.

Ingredients: 500 g veal liver (or lamb), cooked and crushed 3 potatoes, 100 g butter, 3 medium pickled cucumbers (not pickled), 3 tbsp of crushed crackers, salt, pepper – to taste flour for obvalivanie liver for frying.

Preparation: liver clear from the films, wash thoroughly, cut into slices, season with salt and pepper, roll in flour and fry. Cool, mince.

Potatoes mash into a puree, adding a little pepper, mix with liver, finely chop cucumbers, add to the mixture.

Molds to fill with the pate and top with sprinkle with breadcrumbs, bake in preheated oven for 15 minutes.





Citrus duck pateIngredients: duck liver – 500 g, 50 g butter, 1 onion, 100 g dry white wine 150 g cream 1 tbsp orange liqueur, 1 orange and zest, cut into thin strips, fresh herbs (or dry mix) thyme, Basil – 12 tsp.

Preparation: clean the duck liver, discard the fat, cut into pieces. Put it together with the wine and vermouth in a bowl, cover and leave for 2 hours in the refrigerator.

Melt the butter and fry on it chopped onion, drain the liver of the duck, add to the onions, cook about 10 minutes until cooked liver. Grind the roasted mixture in a meat grinder. Add the cream, liqueur and zest, seasonings, whisking until smooth. Grease a mold with pate, covered with parchment paper, pour the paste, bake for 10 minutes, covered with foil.





Souffle of Turkey liverIngredients: 500 g Turkey liver, 2 eggs, 2 tbsp cognac 100 ml cream 1 large onion, 1 large carrot, 2 tbsp flour, salt, pepper – to taste.

Preparation:

Liver, carrots and onions grind in a meat grinder. Beat eggs with salt and pepper, into the mixture of the liver and vegetables add the eggs, cognac. Add the cream, season with a little salt and pepper. Add the flour, mix well.

Weight should be as for pancakes.

Molds grease, fill until the middle of the pate. Put in preheated oven. Bake at 180 degrees for 50 minutes. Willingness to check with a match (it is necessary to puncture the soufflé, if the toothpick is dry, the soufflé is ready). Ready souffle to cool in the oven, cut into portions.