Pear mille-feuille

Pear mille-feuille

Pear mille-feuille

Pear mille-feuille


Pear mille-feuille — hot appetizer as stewed in wine pears and the gentlest of rabbit liver pate. Preparing this appetizer is quick and easy, just eaten, tandem can be a light dry white wine.



  • Ingredients for 2 servings:
    200300 g rabbit liver
  • 12 shallot bulbs
  • 30 ml brandy
  • 1 tsp butter
  • sea salt
  • pepper
  • thyme leaves
  • 2 pears
  • 5080 ml of wine such as Sherry
  • sugar
  • 1 tsp butter
  • toasted rye


Wash, clean livers from films, dry using paper towels. Dissolve butter in the Pan and fry the liver, add the finely chopped onion. Stir your onions and liver, FRY 2-3 minutes, then add the brandy and evaporate it a bit, season with salt and pepper. All this riot of flavors and colors to punch using a blender, to taste, you can add a sprig of parsley.

PEAR clear cored and cut into round slices. Dissolve butter, add a little sugar and put pears fry them on both sides, add the Sherry and cover tight 5 minutes. Assemble appetizer-a layer of pears, layer, layer, paste, paste layer pears and so to build a whole pear.

Croutons fried in caramel sauce by simmering pears and Sue to snack.

Bon Appetit!

Another quick dinner ideas — Seafood Salad — low fat dinner recipes

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Pear mille-feuille
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