2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Goose liver, also known as foie gras, is a major delicacy in French cuisine. The classic foie gras is prepared from 800 grams of goose liver, salt and pepper to taste, a glass of cognac and truffles. Grind the goose liver, add salt, pepper and cognac, stir the mixture and leave overnight in the refrigerator.
In the morning, place in a ceramic bowl, add finely chopped truffles and stir the mixture for about 20 minutes. The surface is leveled, covered with a lid and baked in an oven on a water bath over medium heat for about an hour. Serve chilled with warm bread.
It is a very tasty and interesting appetizer yogurt with foie gras and raspberries. You need 200 grams of foie gras, 100 milliliters of yogurt, 100 grams of raspberries, 1 pinch of sugar, 4 slices of handmade bread, salt to taste.
Foie gras salt and place in a tray with baking paper. Bake for 7 minutes at 65 degrees. The raspberries are mashed and heated on the stove for about a minute. Add the sugar and beat the puree with a whisk.
Remove the foie gras from the oven, cool slightly and mix with the yoghurt. Serve in glass bowls with roasted foie gras and raspberry foam on top. Served with baked slices.
Ravioli with shrimp and foie gras they are also very tasty. You need 3 tablespoons of olive oil, a pinch of salt, 100 grams of boiled peeled shrimp, 100 grams foie gras, 1 lemon, 1 onion, 150 milliliters of water, 50 milliliters of cream, 3 tablespoons of cognac, 1 egg, 2 tablespoons of oil, 150 grams of flour, 1 tablespoon of tomato paste.
Knead dough from flour, egg yolk, olive oil and water. Prepare a sauce by cutting the onion into small pieces and frying in oil, add the tomato puree and pour over the water. Boil for 15 minutes on medium heat. Strain through a sieve and add half the shrimp. Strain and heat, add salt, cream and cognac and remove from the heat.
The stuffing for the ravioli is made from the remaining shrimp, finely chopped and mixed with foie gras. Add the lemon juice. Roll out the dough, cut into squares, fill with the filling, cook for 20 minutes and serve with the sauce.
Recommended:
How To Cook Goose Liver?
Goose liver is a tasty and dietary product that contains many vitamins and useful trace elements. Goose liver dishes are very nutritious and have a rich characteristic taste. One of the most exquisite specialties with goose liver is known by the name foie gras .
Goose Liver
Goose liver , also known as foie gras, is obtained from the liver of geese and ducks, with goose being obtained in smaller quantities than duck. Goose liver is a cult delicacy that is a real delight for the senses. Along with the unique truffles and black caviar, goose liver ranks among the most exquisite delicacies of all times and peoples.
Goose Liver - The Taste Of Luxury
Migratory geese were first domesticated for consumption in ancient Egypt. They fed mainly on figs. Gradually, their migration to the north led to the natural spread of these fattened species. Thus, the whole Mediterranean recognized the new culinary delicacy - goose liver.
History Of Cooking With Goose Liver
Even the ancient Egyptians knew how delicious goose liver is. They noticed that if the wild geese overeat, their livers would become larger, greasy and tender in taste, and most importantly, very tasty. Over time, the geese became domestic and began to feed them specifically to enlarge their livers.
Goose Liver Is Back In Restaurants In California
In the first working week of 2015, a court in California lifted the ban on the sale of goose liver, according to Agence France-Presse. In 2012, California banned the restaurant from offering this delicacy. All restaurants that have decided to ignore the ban and offer goose liver for the past two and a half years have been threatened with a $ 1,000 fine.
