Pâté de foie gras pie | Sherlock Holmes
Bryton Taylor
Bryton Taylor
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Ingredients

  • /0.5 kg chicken livers
  • milk
  • 0.5 pound
  • / 250 g lard
  • 1 spring onion
  • 1/2 cup butt
  • 1 tsp salt
  • pinch of pepper
  • 1/3 tsp Pate
  • 1 small bay leaf
  • 4 tbsp gelatine powder
  • 4 sheets
  • 2 cups beef stock
  • 2 tbsp brandy
  • 1/2 cup thick
  • Baked pie shell
  • 6 bay leaves
  • 1 tbsp thyme
  • 1 tbsp ground coriander seed
  • 1 tbsp cinnamon
  • 1/2 tbsp cloves
  • 1 tbsp nutmeg
  • 1 tbsp ginger
  • 1 tbsp mace
  • 1/2 tbsp ground black pepper
  • 1/2 tbsp white pepper
  • 1/4 tsp cayenne

Instructions

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