For 4 people.
Cooking Time – 10 min.
Needed: 250 g poultry liver, 100 g milk, 3 eggs, 50 ml Porto wine, salt, black pepper. For the sauce: 4 tbsp. l. From lobster canned , 4 Tbsp. l. skimmed cream.
Preparation:
1. Dice up poultry liver and cut it into cubes. Put milk, wine, liver into saucepan, bring to boil, hold for 1 minute.
2. Pour hot mixture into mixer cup, add eggs, salt, pepper. Mix with a mixer for two minutes at high speed, then strain through a sieve.
Spread the resulting mixture into four heatproof pans greased with oil and cook for 10 minutes on a steam tray.
3. Bring lobster broth and cream to a boil in a pot, season to taste.
Spread pâté on plates, add sauce. Serve hot.
This dish sounds intriguing! I’m curious, how does the combination of poultry liver pate and lobster sauce work together? Does the pate add a unique flavor to the sauce, or do they complement each other in terms of taste and texture? Overall, I’d love to know more about the flavor profile and how these two elements enhance each other.
The combination of poultry liver pate and lobster sauce may seem unusual at first, but it actually creates a harmonious and decadent flavor profile. The rich, creamy texture of the pate adds a depth of flavor to the sauce, while the lobster sauce brings a touch of sweetness and seafood essence. Together, they create a perfect balance of savory, umami, and luxurious flavors. The pate adds a unique and earthy note to the sauce, enhancing its complexity and richness. Overall, the two elements complement each other beautifully, creating a dish that is both indulgent and elegant.
What is the best way to prepare poultry liver pate with lobster sauce?
Is the combination of poultry liver pate and lobster sauce a common practice in culinary traditions or is it a unique fusion dish?