John Myers
Contents
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Ingredients
the liver
- 500 g Chicken liver
- 1 piece Onion
- 250 g Tomato sauce*
- Salt and pepper
- 50 ml Cream
- 1 piece Egg from Gerlinde
- 4 tablespoon Freshly grated Parmesan
- Clarified butter
the rice
- 1 Cup Rice
- 1 piece Shallot
- 1 handful Chopped parsley until smooth
- 1 handful Clarified butter
Instructions
the liver
- Remove tendons and fat residues from the chicken liver. Heat some clarified butter in a pan, fry the liver on both sides, then season with salt and pepper. Remove and set aside.
- Peel the onion and cut into large cubes. Lightly brown in the chicken liver pan, add the tomato sauce and mix with the chicken liver.
- Put everything in a casserole dish with a lid and sprinkle generously with Parmesan cheese.
- Whisk the egg with the cream and spread over the cheese.
- Bake covered in a preheated oven at 180 degrees for about 30 minutes. Remove the lid for the last 10 minutes.
the rice
- Bring two cups of water to a boil and lightly salt. Add the rice, cook for three minutes, cover, switch off the stove and let the rice swell.
- Peel the shallot and cut into quarters. Heat some clarified butter in a pan. Clean and finely chop the parsley. Roast the onion rings in the clarified butter.
- Add the cooked rice to the onions and stir in the chopped parsley.
- Arrange the liver and rice on warmed plates and garnish with a little parsley.
- * Link to sauces: Fruity tomato sauce without stoving
Nutrition
Serving: 100gCalories: 288kcalCarbohydrates: 15.2gProtein: 17.4gFat: 17.6g
