Chicken Liver Pùté
A layered chicken liver pùté set in aspic with egg, gherkin and roasted red pepper. Placed in the book's Latin section, but seasoned with Bulgarian savory (chubritsa) it is a Bulgarian home-style pùté.
â±ïž Prep: 20 minđł Cook: 35 min
Ingredients
| 500 g | Chicken livers | |
| 40 g | Butter | |
| 4 pcs | Eggs | |
| 2 pcs | Pickled gherkins | |
| 2 cloves | Garlic | |
| 1 pc | Roasted red pepper | |
| 1 head | Onion | |
| 5 sprigs | Parsley | |
| 1 cube | Chicken bouillon cube | |
| 1 packet | Gelatin | |
| 3 tbsp | 45 ml | Soy sauce |
| 1 tsp | 5 ml | Savory (chubritsa) |
| â | Turmeric | |
| â | Black pepper |
Instructions
- Hard-boil the eggs, cool and peel them. Cut the whites into small cubes and mash the yolks. Chop the onion coarsely and the garlic finely.
- Sauté the onion for 10 minutes over low heat in the pre-heated butter, then add the garlic. Raise the heat, add the livers and fry them for 10-12 minutes.
- Season the livers with soy sauce, black pepper and savory. Stir well. Grind the mixture together with the yolks and the parsley.
- Cover the gelatin with 2-3 tbsp of cold water and, once it swells, melt it over a water bath. Dissolve the bouillon cube in 200 ml warm water and stir in the softened gelatin (both should be at the same temperature). Sprinkle with turmeric.
- Distribute the pùté into small bowls. Arrange the cucumber cubes and egg whites on top, with a strip of red pepper and 1-2 parsley leaves between them. Pour the gelatin over. Refrigerate until set.