1 liver
vinaigrette
Filling:
liver pâté
5 hard-boiled eggs
1 cup (of chalice) of pitted olives without pit
200g of finely chopped ham
the fillet of a featherless fowl
1 liver
vinaigrette
Filling:
liver pâté
5 hard-boiled eggs
1 cup (of chalice) of pitted olives without pit
200g of finely chopped ham
the fillet of a featherless fowl
After opening the liver through the belly and cleaning it well, scrub it inside and out with vinaigrette
Leave to mar overnight
Prepare the filling as follows: chop the pâté into small pieces and sauté them with common seasonings, including pepper
When cooked, add the fillet of fowl soaked in milk and pressed through cheesecloth
Add the olives, ham, and hard-boiled eggs chopped
Stuff the liver through the belly opening and sew shut with coarse thread
Arrange the liver on a baking sheet, brush with butter, and put it in a hot oven
(If the oven is only warm, the couronne won't be pururuca.) After well toasted and soft, serve garnished with lemon slices, over a bed of lettuce leaves
Finally, place a tomato in the liver's mouth and a black olive in each eye.
