I tested many recipes of foie gras, cooked, mi - cooked, in bowl, in the big salt, I even arrived some years there to be saturated, and finally here is that as I prefer.

Certainly she can not please everybody!

The advantage of this mode of preparation: no loss, no worry of T of bath - marries or oven for the anxious! Final weight is practically the same that the weight of departure. And yes, the d nerver is nevertheless needed!
It is very obvious also that you need a quality liver, a "paper if possible. J buy mine in Lyons to

Precaution to be taken: to you summits to suffer, and only when the guests think he is great, then there, you can say that he is believed! Psychologically I deeply disadvise you to announce it before!
If you are a devoted admirer of the liver in bowl, cross this post
The recipe:
Separate lobes and cut on 1cm the narrow end of each to allow the salt to enter and to make leave residues of blood. Faired gorger 2 h in a jumble frozen by water and by strongly salted milk

To bring him back in T surrounding, he must be rather soft, dry him carefully and the d nerver. To prepare the flavouring, direct current of sugar, 1 pinch of grated nutmeg and of 4 spices, for a liver of 600 gr about is 10 g of salt, direct current of ground white pepper, . If I make several livers, I prefer preparing several separated flavouring.Season inside, then give again to him appreciably its form and the outside by assembling slightly to make well enter. Leave it in expenses about 6 h on a plate covered with a paper film.
Envelop him then hermetically in the form of sausage in several turns of paper film, then in the kitchen foil: never put the liver in touch directly with the kitchen foil. Put him then 10 - 12 days in the freezer. Where more possibly. It is preferable to make several "sausages" with a liver for more suppleness of future use!
48 h before tasting, to improve him in the receptacle with vegetables of the fridge, to cut it at last instant.

For the allergic in the vineyard! They very well can having enveloped the liver in the paper film and put it in the fridge 6 h minimum, or after thaw, poach it very wrapped in the shaking water 3 - 6 mn according to the size of the piece. Wait then 2 - 3 days before consuming.
With a fig in the porto, a bit of flower of salt and of pepper of Setchuan

Where simply on a small salad, with an edge of farmhouse bread slightly toast e! It is as they want.

On photos, it is bluntly believed without having passed by the hut "freezing" and it is great token!
I used it yesterday to make a brouillade of eggs in truffles and foie gras, as well as a small cream of chestnuts in ceps and dices of foie gras! It is well necessary to put on in mouth!

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