Chicken liver in sauce "Mornay"
361 30 минут 5 порции
Similar recipes on the website is there, but slightly different, only similar. Prepare so the liver is not too often as I would like because it is incredibly tasty, tender, cheesy... But also very rich in calories and not dieting. But the flavor is divine. For the recipe thank Alexander azzurro007, great loyal friend, a professional chef. Rimma, thank you, this is not a recipe, it's a song... Want to hear it?
Ingredients for Chicken liver in sauce "Mornay"
- Chicken liver - 600 g
- Onion - 1 piece
- Milk - 300 ml
- Cream - 200 ml
- Flour - 1 tbsp
- Butter - 30 g
- Dry white wine - 70 ml
- Yolk egg - 2 PCs
- Cheese - 100 g
- Nutmeg - 1 depot.
- Vegetable oil - 1 tbsp
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Chicken liver in sauce "Mornay"
Liver washed, examined for bile ducts that are difficult to remove.
Liver to dry out.
Put the liver on a heated with oil pan
Add the liver cut into half rings onions, turn down fire and simmer until transparent bow.
Pour in the wine, allow the alcohol to evaporate.
In saucepan dissolve butter, add the flour, slightly to fry.
Pour the milk and cream, season with salt, pepper and nutmeg, stirring bring to a boil.
Pour the milk mixture to the grated cheese, continuing to stir, to wait for the complete melting.
Pour the sauce to slightly beaten egg yolks, stirring vigorously, not allowing the yolks to curdle.
Add the sauce to the liver, stir, bring to boil and turn the heat off.
Even those who are not liver loves this dish eats with pleasure!