Canapés with Chicken Liver Pâté and Cranberry Sauce
Appetizers • European
Description
Canapés with chicken liver pâté and cranberry sauce
Ingredients
- Chicken Liver 20 oz
- Onion 1 piece
- 10% cream 5 fl oz
- Butter 0 oz
- Whole Grain Bun 1 piece
- Dried cranberries with sugar 5 oz
- Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Take the cranberries out and leave them in a warm place to slowly thaw.
Step 2
Dice the onion and sauté it in butter until golden brown.
Step 3
Wash the liver, pat it dry with a paper towel. Cut it into large pieces, add it to the skillet with the onion, and sauté everything together for a few minutes. The liver should remain pink inside. Add salt, pepper, and nutmeg.
Step 4
Using a blender, puree the liver with the onion until smooth. Add the cream, mix thoroughly, and place it in the refrigerator to cool.
Step 5
Returning to the cranberries. Add sugar to them and whip until smooth. It should turn into a thick sauce. If the cranberries are watery, you can add a little gelatin.
Step 6
Cut the bread into round bases for the canapés.
Step 7
Using a piping bag, spread the chilled pâté on the bread.
Step 8
Top it with cranberry sauce using a culinary syringe.
Step 9
This recipe yields a lot, approximately 40-50 canapés. You can proportionally reduce the quantity of all ingredients.
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