Hühnerleberpastete mit weißen Trüffeln
Bei längerer Lagerung die oberste Pastete mit einer Schicht geschmolzener Butter überziehen, um Verfärbungen zu vermeiden.
Quelle: Martha Stewart Living, Dezember 2000
Ausbeute
Bei längerer Lagerung die oberste Pastete mit einer Schicht geschmolzener Butter überziehen, um Verfärbungen zu vermeiden.
Quelle: Martha Stewart Living, Dezember 2000
Ausbeute
Guillermo
27.04.2023 @ 08:44
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“When storing for a longer period, cover the top of the pâté with a layer of melted butter to avoid discoloration. Source: Martha Stewart Living, December 2000. Makes 2 cups. Yield. Ingredients: 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for the pot. 1/3 cup olive oil. 1/2 cup finely diced yellow onion (2 1/2 ounces). 1 pound chicken liver, trimmed and halved. Salt and freshly ground pepper. 6 tablespoons cognac. 1 small fresh white or black truffle (about 1 ounce). Directions: 1. Butter the inside of a small pot; set aside. Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until translucent, 8 to 10 minutes. Reduce the heat to low; add the livers and season with salt and pepper. Cover and cook, stirring constantly, until just cooked through, about 15 minutes. Lift the liver out of the pan; transfer to a bowl until completely cooled. 2. Place the pan over medium heat; add cognac. Tilt the pan to ignite the cognac; cook until most of the liquid has evaporated, about 4 minutes. Remove from heat; set aside to cool. 3. In the bowl of a food processor, combine the reserved livers and pan juices. Chop the truffle and add it and the butter to the food processor. Process until almost completely smooth. Season with salt and pepper. Transfer the pâté to the prepared pot, smoothing the top, cover well, and refrigerate for up to 3 days until ready.”