Original text: “Proportions for 6 people: 500 gr. Liver, 50 grams bacon, 100 grams butter, pepper, salt, Madera glass, 2 yellow and white, 50 grams butter, 10 grams breadcrumbs and 2 dill. sour cream.
Boil the liver with bacon-bacon, pass through the sieve, add the butter rubbed foam, pepper, salt, a little wine, raw yolks, beat until it becomes a cream, then add the white foam, pour in the wallpaper butter and breadcrumbs and boil for 20 minutes in bain-marie, when ready is served with sour cream. “(source: modern kitchen, Maria General Dobrescu, east 1934)
250 g of bird liver
25 g of bacon
75 g butter
a little pepper
a little salt
1/2 cup of red sweet wine
1 pc egg
5 g bread
100 g of sour cream
Boil the liver with bacon (bain marie)
The liver is shuffled with a mixer
Add the liver 50 g butter scrubbed foam, pepper, salt, wine, yolk and whipped cream foam
Mix well the composition (very easy after putting the white foam)
Pour the pan with butter and bread, pour the composition and put in the oven until it is brown
I cook ½ of the original recipe. I chose to put the composition into smaller pottery trays in the oven. Heavy liver taste, sweetheart. My Rating: 3 out of 5 stars
