Liver pie


Servings: 4
Cooking time: 1 h 30 min

As a hot appetizer - original liver pie with fresh apple and apple confit

Ingredients


chicken liver 0.5 kg
bacon 150 g
rolled oats 7 tbsp.
carrots 1 pc
onions 2 pcs
eggs 3 pcs
milk 200 g
butter 50 g
starch 1 tbsp.
thyme 1 sprig
nutmeg 1 pinch
cinnamon 1 pinch
vanilla 1 pinch
salt, ground black pepper - to taste
FOR SERVING:
apple
apple confit
thyme

Instructions


Step 1

Boil the oats in milk and let them cool completely.

Step 2

Fry the diced bacon in a dry frying pan, then transfer to a bowl.

Step 3

Add the butter to the bacon fat and sauté the onion, carrots and thyme leaves in this mixture.

Step 4

Put the liver through a meat grinder. Alternately add the starch, paste, bacon, boiled oats, cinnamon, vanilla, nutmeg, salt and pepper to the liver. Mix thoroughly.

Step 5

Beat the eggs until frothy, combine with the remaining ingredients and mix gently with a spatula.

Step 6

Grease a baking dish with butter and sprinkle with flaked oats.

Step 7

Pour the batter into the mold and bake the pie at 180 degrees for an hour.

Step 8

If desired, serve with fresh apples and/or apple confit, garnished with a sprig of thyme.


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