Goose liver with truffles pasta
Goose liver with truffles pasta5.00 out of 50 based on 2 voters.
Required Products: 1 serving: 220gr goose liver, 100g (2 washers) pineapple, 5 g mayonnaise, 1 slice of bread for toast, a pinch of white pepper, a pinch of salt, 20 ml of cognac, a pinch of sugar, starch For the sauce: 50ml demiglas, 3gr truffles paste (found in larger supermarkets). Method of preparation: goose livers are irrigated with starch and baking pan. After acquiring golden color, remove and place in oven heated in upper heater. There are full ready to bake. Pineapple is caramelized with sugar and koniac Maitz while ice. To bake bread to toast. At the plate, in which food is served is lay washers pineapple. Put them on toast and top - livers. Meat sauce with bay are prepared from mixed-mayonnaise truffles and pasta.