Cooking Liver Roast with Mushrooms
You will need
- 400 gr. chicken liver,
- 2 tbsp. l wheat flour,
- 2 pcs. egg yolks,
- 150 gr. hard cheese
- 1 PC. sweet pepper,
- 1 onion,
- 200 gr. champignons,
- 2 tbsp. l green canned peas,
- 4-5 pieces dried apricots,
- 200 ml. cream (10%),
- cooking oil for frying,
- salt, black pepper to taste.
Wash the liver under running water, rinse with boiling water, dry and fry in vegetable oil, season with salt and pepper.
Peel the onions and chop them into half rings, free the peppers from the seeds and chop them into strips, cut the dried apricots into strips, and cut the mushrooms into plates, add everything to the liver and mix well. Extinguish a little, then pour the cream and bring to a low heat until ready.
Put the mixture into the form. Cheese grate on a coarse grater, add 2 yolks, flour and knead the thick dough. Skip it through a meat grinder, let it dry slightly, crumble into small pieces and sprinkle the contents of the form with them. Put green peas on top.
Put the form in a preheated oven to 200 degrees for 15 minutes, so that the dough slightly browned.
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