Rabbit Livers In Puff Pastry Vaud Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
350 gram: Fresh rabbit livers,
Pepper,
300 gram: Leeks, white part only
Cayenne,
2: Shallots, chopped
Pepper,
1 1/2 deciliter: Cream,
20 milliliter: Cognac,
50 gram: Butter,
Chives, chopped
200 gram: Puffpastry,
1: Egg,
Salt,
Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch; 100 ml = 1 dl)
Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with
egg and bake .
When cooked, slice each piece horizontally .
Wash and cut the leeks "en julienne".
Sweat the leeks and one of the chopped shallots in the butter. Season
with salt, pepper and cayenne.
Add the cream and simmer for 3 minutes to reduce the liquid.
Chop the livers, season with salt and pepper and saute with 25 g
clarified butter and the remaining shallot.
Deglaze the pan with the Cognac.
Fill the puff pastry slices with a layer of the very hot leeks then a
layer of the sauteed livers.
Garnish with chopped chives.
Recommended wine: Dorin from Lavaux or Johannisberg.
From: Culinary Art and Traditions of Switzerland, Pro Gastronomia,
1992
Typed for you by Rene Gagnaux @ 2:301/212.19 From: Rene Gagnaux
Submitted By HELEN PEAGRAM On 11-06-95
Source from luhu.jp
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch; 100 ml = 1 dl)
Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with
egg and bake .
When cooked, slice each piece horizontally .
Wash and cut the leeks "en julienne".
Sweat the leeks and one of the chopped shallots in the butter. Season
with salt, pepper and cayenne.
Add the cream and simmer for 3 minutes to reduce the liquid.
Chop the livers, season with salt and pepper and saute with 25 g
clarified butter and the remaining shallot.
Deglaze the pan with the Cognac.
Fill the puff pastry slices with a layer of the very hot leeks then a
layer of the sauteed livers.
Garnish with chopped chives.
Recommended wine: Dorin from Lavaux or Johannisberg.
From: Culinary Art and Traditions of Switzerland, Pro Gastronomia,
1992
Typed for you by Rene Gagnaux @ 2:301/212.19 From: Rene Gagnaux
Submitted By HELEN PEAGRAM On 11-06-95
Source from luhu.jp