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.

 

Recipe:

  • 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

Cooking:

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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