Brown the chicken liver quickly on both sides, season with salt and pepper. The liver is browned and just be red inside, it is baked in the oven.
Remove the liver and fry the chopped onion in the butter soft. Pour over half of the cognac and let it cook in a bit. Allow to cool.
Chicken liver pâté with pickled chanterelles
Chevre soufflé with baked tomatoes and pickled chanterelles
Chèvren Cut into small pieces and let it melt into the stew. Add honey. Share the eggs and stir in the yolks into the stew. Now the mixture does not boil. Season with salt and pepper. These can be prepared. Beat egg whites until stiff and stir them into the soufflé batter. Spread the batter into the molds. Bake at the bottom of the oven about 20 minutes. Serve and enjoy immediately.
Mushrooms with pickled onions and bacon
Stek bacontärningarna i en het lättoljad panna. Tillsätt svampen, ev skuren i mindre bitar, och fräs ett par minuter. Rör ner syltlöken och persiljan. Smaka av med salt och peppar. Servera till en god köttbit med potatismos och kokt broccoli
Pick Added mushrooms and green
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Mix the sugar in a little hot water until sugar has dissolved. Add 3 cups cold water, vinegar, minced garlic, 1 teaspoon salt and 2 tsp coarsely ground white or black pepper.
Fry the mushrooms in a hot pan with a couple tablespoons of oil. Add the hot chanterelles in ättikslagen. Allow to cool. Peel and shred the leeks and onions. Peel carrots and slice it into thin slices. Fold in the vegetables in the law with the sponge and let stand for about 30 minutes before serving.
Preserved chanterelles
Skär svampen i små bitar, proppa så fullt det går i glasburk. Häll på avsvalnad saltlag (2 tsk salt/liter vatten). Se till att alla luftfickor fylls ut, och lagen når ända upp. Skruva på locket HÅRT. Lägg en handduk på botten av en stor kastrull, ställ i burken. Häll på så mycket vatten att burken täcks. Koka upp långsamt, låt sjuda 1 timme. Lyft upp burken med tång, ställ att svalna.
