Liver in cream sauce "flambe"
120 - 1 порции
Ingredients for Liver in cream sauce "flambe"
- Liver duck - 500 g
- Croutons - 2 PCs
- Cognac - 70 ml
- Cream - 100 g
- Garlic - 1 tooth.
- Pepper white
- Parsley - 0.5 tsp.
Step by step instruction of cooking Liver in cream sauce "flambe"
In this recipe prepared is based on 1 serving 120 g of liver. To clean the liver from films, biliary tract and bitter particles. In a deep dish to marinate in the marinade for the liver to close and put into the refrigerator for 12 hours.
Prepare the sauce "flambe"! In a small saucepan, bring to boil cream, add finely chopped garlic and herbs, mix well. When thickening the sauce, add white pepper, salt. To introduce the cognac, ignite and mix well until the burning brandy.
In a well heated pan to brown the livers on both sides, spread on toast, pour cream sauce "flambe" and decorate with greens! All who do not like liver, you should think ;)