'6 tablespoons of butter'
250 g of chicken faggot
'1/2 cup of canned mushroom, sliced'
2 tablespoons of chopped green onion
Salt and black pepper to taste
'10 tablespoons of Port wine'
'1/2 teaspoon of pimento paste'
'1 1/2 cups of water'
'1 tablet of chicken broth concentrate'
3 colorless, flavorless gelatin envelopes
'1 cup of fresh heavy cream'
Acessory
English muffin tin greased with oil
'6 tablespoons of butter'
250 g of chicken faggot
'1/2 cup of canned mushroom, sliced'
2 tablespoons of chopped green onion
Salt and black pepper to taste
'10 tablespoons of Port wine'
'1/2 teaspoon of pimento paste'
'1 1/2 cups of water'
'1 tablet of chicken broth concentrate'
3 colorless, flavorless gelatin envelopes
'1 cup of fresh heavy cream'
Acessory
English muffin tin greased with oil
1
Melt two tablespoons of butter in medium heat
2
Join the faggot, mushroom, and green onion
Refine for five minutes or until the faggot browns
3
Season with salt and pepper
4
Add four tablespoons of Port wine and pimento paste
5
Cook for five minutes
6
Blend in a liquidizer or processor
7
Mix in the remaining butter and heavy cream, blending well
8
Transfer to a bowl and reserve
9
In a pan, combine water, chicken broth concentrate, and Port wine rest
10
Sprinkle gelatin
11
Simmer on low heat until the gelatin dissolves
12
Pour 1/2 cup of the dissolved gelatin into a mold and let it freeze for ten minutes or until it starts to set
13
Mix in the remaining gelatin with the faggot mixture
14
Place the mixture in the mold, cover with plastic wrap, and refrigerate for eight hours or until firm.
